Jack­fruit Risotto (Gluten-free)

Down to Earth - - COVER STORY -

IN­GRE­DI­ENTS Raw jack­fruit, diced dry: 100 g Veg­etable stock: 400 ml Chopped onion: 50 g Chopped gar­lic: 20 g Chopped cel­ery: 20 g Salt and pep­per: to taste Parme­san cheese: 50 g Vir­gin olive oil or but­ter: 50 g White wine: 10 ml METHOD Saute onion, gar­lic and cel­ery in vir­gin olive oil. Add jack­fruit and saute for a while on low flame. Slowly add veg­etable stock and sim­mer till done. Sea­son with salt and pep­per. Add white wine and parme­san cheese and fold into the risotto. Fin­ish with but­ter and gar­nish with the re­main­ing cheese. Recipes for grit/por­ridge and risotto by Shine Sree­visakhan, ex­ec­u­tive chef, Villa MaYa, Thiru­vanan­tha­pu­ram


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