Indian Chonk Rice Pilaf with Roasted Legumes

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Indian Chonk Rice Pilaf with Roasted Legumes

Mystical asafoetida chonk butter makes it back just in time with this Blanco risotto with charred broccoli, roasted baby carrots, and crispy chickpeas.

Ingredients to serve 2

  • 100g x Baby Carrots
  • 150g x Tenderstem Broccoli
  • 1 tin x Chickpeas - drained and rinsed
  • 2.5g x Butter Chicken Masala
  • ½ x Onion - diced
  • 1 clove x Garlic - chopped
  • 100g x Arborio Rice
  • ½ sachet x Vegetable Stock
  • 100ml x Cream
  • 10g x Grated Parmesan
  • 5g x DD Spice Mix - chonk
  • 20g x Butter (from your pantry)
  • 3-4 cups x Tepid Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 200g x Baby Carrots
  • 300g x Tenderstem Broccoli
  • 2 tins x Chickpeas - drained and rinsed
  • 5g x Butter Chicken Masala
  • 1 x Onion - diced
  • 2 cloves x Garlic - chopped
  • 200g x Arborio Rice
  • 1 sachet x Vegetable Stock
  • 200ml x Cream
  • 20g x Grated Parmesan
  • 10g x DD Spice Mix - chonk
  • 40g x Butter (from your pantry)
  • 6-8 cups x Tepid Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and heat your butter along with your DailyDaily Spice Mix in the microwave, until liquid, for use later.

Washing Instruction

Wash your hands, baby carrots and tenderstem broccoli well.

Gino's Tip

Rissoto should cook at a peaceful gently simmer you should focus on avoiding extremely high flames and rapid boils.

Step 1 - Roasted Chonk Vegetables

Toss our baby carrots, tenderstem broccoli and chickpeas in a large mixing bowl with your butter chicken masala, olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 12-15 minutes until your vegetables are lightly browned and cooked through.

Step 2 - Risotto Blanco

Heat a large casserole pan over med-high heat, add a glug of olive oil and fry your diced onion and chopped garlic for 3-4 minutes until your onions are soft and translucent. Now add your arborio rice and cook until the rice looks translucent. Proceed to add a ½ cup of tepid water, your vegetable stock. Reduce your heat to a simmer and continue cooking while stirring regularly, until all the water is almost absorbed. Repeat the process of adding tepid water until you have no water left and the rice is al dente (tender with a slight bite). Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness, continue the process by adding more water. Gently fold in your grated parmesan and cream once done, remove your pan from the heat and season to taste with salt and pepper.

To Serve

Divide your risotto blanco amongst your servings top with your roasted masala vegetables and drizzle over your spiced butter.