The classic Italian risotto, rich and creamy with Parmesan cheese, butter and rice, slow-cooked till perfection, has attained immense popularity with the Indian palate. But with growing health-consciousness, foodies are aggressively seeking out healthier options of their favourite delights.
And getting innovative with ingredients and creative with presentation is Kapil Dubey, Executive Chef at The Den Bengaluru who craftily replaces rice with the much healthier, nutrient-dense ragi, a native gluten-free millet known for its multiple benefits. Maroon in hue and mustard-sized, ragi is considered a rich source of iron, calcium, proteins, fibre and antioxidants and is consumed to boost haemoglobin, maintain sugar levels, fight infections and gain stamina.
Here’s Chef Dubey’s recipe of Ragi Risotto.
1.5 cups ragi
3 cups water
2 onions, minced
1 carrot, minced
1 celery, minced
1.5 cups fresh green peas
0.5 cup unsalted butter
0.5 cup grated Parmesan
0.5 cup olive oil
Salt to taste
- Rinse the ragi under hot water. Sauté the vegetables in oil and add three cups of hot water and place it together with the ragi in a pot.
- Set the pot to medium high heat and when it starts boiling, turn the heat down to the lowest level and cover the pot.
- Add minced onion, peas and butter to the ragi (but don’t stir too much), as well as the cheese and salt. Leave the ragi to cook on the lowest flame until ragi has absorbed all the water.
Enjoy this progressive risotto!