Clean and soak rice and daal for at least 2 hour.
Dice all the vegetables, onion and garlic.
Heat a pan and dry roast pumpkin pieces in low flame until they get charred.
Also roast capsicums and carrot cubes.
Transfer the charred vegetables to a plate.
Heat the vegetable stock to a slow simmer. I make vegetable stock by boiling 1 carrot, 1 onion cut into small pieces, some green peas,some sweet corns, salt and pepper for half an hour in slow flame and then drain and reserved the stock.
In a large frying pan heat olive oil and 1 teaspoon butter over a medium heat.
Add the drained rice and saute until rice becomes translucent.
Add cbopped onions and saute again for 2-3 minutes.
Also add garlic, salt and saute for few seconds.
Now add in the drained daal and saute in medium heat for few more minutes.
Next add the roasted vegetables and stir well.
Now you need to slowly stir in the hot vegetable stock a ladle full at a time, stirring continually, making sure all of the stock has been incorporated each time and the pan is dry.
You have to do it till rice and daal become soft. It will take atleast 25 to 30 minutes to completely absorp the stock in batches and rice-daal become mashy.
Add chilli flakes, grated cheese and remaining 1 teaspoon butter.
Stir well and add chopped coriander leaves.
Give a last stir and remove from heat.
Tasty and healthy vegetable risotto with a twist is ready to serve. I serve with some beetroot juice infused yoghurt.
