Bajra Mushroom Risotto By Pankaj Bhadouria

Bajra Mushroom Risotto

A cheesy chicken and lamb risotto made using bajra and sliced mushrooms.
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Serves

2

Cooking Time

50 - 60 Min

Meal Type

RICE

Preparation Time

30 Min

Difficulty

Medium

Rate This Recipe6

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

PREPARATION

  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. Keep the lamb pieces aside and add a cup of chopped onions and a cup of sliced mushrooms into the pan. Cook till the mushrooms get a bit soft. Then add 1 tsp garlic, 1 tsp Rosemary leaves, black pepper and salt to taste, Saute it well and add 1 cup millet. Add 3 cups chicken broth, lamb pieces and mix well. Cover the pan with a lid and cook the millet for an hour. Add half cup cream, 1 cup parmesan cheese, 2 tbsp chopped parsley. Stir it well and simmer it for 3 minutes. Heat another pan and add 1 tbsp oilive oil and grill 2 slices of bread. Serve the Risotto with two slices of bread.
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