Delhi Darbar Risotto
recipe

A rich and creamy risotto that takes you on a flavor journey to India. This dish is perfect for celebrating Mother's Day or enjoying summer evenings.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g risotto rice
- 1 l vegetable or chicken broth
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 200 g mushrooms, sliced
- 150 g asparagus, chopped
- 100 g Parmesan cheese, grated
- 2 tbsp olive oil
- 100 ml white wine (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened.
2. Add the crushed garlic and sliced mushrooms. Cook until the mushrooms are golden brown.
3. Stir in the risotto rice and cook for about 2 minutes, until the rice is slightly translucent.
4. Pour in the white wine (if using) and let it evaporate.
5. Gradually add hot broth, one ladle at a time, stirring continuously. Add the next ladle only when the previous one is nearly absorbed.
6. When the rice is al dente (about 18-20 minutes), add the chopped asparagus and grated Parmesan cheese. Mix well.
7. Season with salt and black pepper to taste.
8. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 380 kcal
- Protein: 12 g
- Carbohydrates: 55 g
- Fat: 14 g
- Fiber: 3 g

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