Bajra Mushroom Risotto
A cheesy chicken and lamb risotto made using bajra and sliced mushrooms.
Bajra Mushroom Risotto Recipe by Chef Pankaj Bhadouria
Cuisine

- Indian

Serves

- 2

Cooking Time

-50 - 60 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 30 Min

INGREDIENTS

  • 1 cup lamb meat
  • 3 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup sliced mushrom
  • 1tsp chopped garlic
  • 1 tsp rose merry leaves
  • Black pepper powder
  • Salt
  • 1 cup millets
  • 3 cup chicken broth
  • 1/2 cup cream
  • 1 cup parmesan cheese
  • 2 tbsp chopped parsley
  • 2 sliced bread

HOW TO PREPARE BAJRA MUSHROOM RISOTTO

  1. 1

    Heat 3 tbsp spoons of Extra virgin olive oil in a pan and sear a cup of lamb meat for a minute on each side.
  2. 2

    Keep the lamb pieces aside and add a cup of chopped onions and a cup of sliced mushrooms into the pan.
  3. 3

    Cook till the mushrooms get a bit soft.
  4. 4

    Then add 1 tsp garlic, 1 tsp Rosemary leaves, black pepper and salt to taste, Saute it well and add 1 cup millet.
  5. 5

    Add 3 cups chicken broth, lamb pieces and mix well.
  6. 6

    Cover the pan with a lid and cook the millet for an hour.
  7. 7

    Add half cup cream, 1 cup parmesan cheese, 2 tbsp chopped parsley.
  8. 8

    Stir it well and simmer it for 3 minutes.
  9. 9

    Heat another pan and add 1 tbsp oilive oil and grill 2 slices of bread.
  10. 10

    Serve the Risotto with two slices of bread.

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