Masala Risotto

Nothing beats a bad mood like a new experiment in the kitchen. Today we went to get the biopsy results and Tara was stamped for a gluten free diet for life. Although we had known the diagnosis for last two weeks, I was hoping for a miracle.

There were no miracles in the report. And it was a super hot day on top of that. And I ended up hustling in the sun which left me drained, exhausted and very depressed. I cannot believe I lived in Delhi and went to school in Nagpur. Sigh – whoever that Shivam was!

Anyways after we came back home I decided to beat the heat and my bad mood with a new masala risotto recipe. Totally made on the fly with no guidance from anywhere. You will have to trust me on this, it came out finger licking yummy.

Diced and chopped fine – zucchini, asparagus, mushrooms, peppers, carrots, onions, ginger and garlic.

Sauté oil, and some bacon crumbles together.

Add ginger garlic and onion – all coarsely chopped.

Add the veggies in any sequence.

Add 2 cups of chicken broth.

1 cup of risotto rice

A hand full of fried onions (store brought)

A pinch of garam masala

A dash of salt

A crash of pepper

And set to high pressure in the instant pot for 8min.

Pop open at the beep, and add Parmesan cheese – as much or as little as you prefer. I added 1/2 cup.

Stir and serve!

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