Eastern Risotto (Masala Vegetable risotto)

A unique blend of Italian heritage with a Pakistani touch

Discover our easy-to-follow Eastern Risotto recipe and experience a flavorful fusion where Italian tradition meets the bold warmth of Pakistani spices.

Ingredients:

Step by Step guide

  • 1 cup Decent Gold short-grain rice
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tbsp ghee (or vegetable oil)
  • 1 tsp cumin seeds
  • 1 small bay leaf
  • 2 green cardamoms
  • 2 cloves
  • 4 cups hot chicken or vegetable stock (your choice)
  • ½ cup green peas
  • 1 cup chopped tomatoes
  • ½ cup diced carrots or bell peppers (optional)
  • ¼ tsp turmeric powder
  • ½ tsp red chili flakes or powder
  • A pinch of oregano (for a subtle herbal touch)
  • Salt to taste                                                                                                                For Garnishing:
    • Fresh coriander or mint, chopped
    • Crispy fried onions
    • Lemon wedge

     

  1. Rinse the Decent Gold short-grain rice once or twice (don’t over-wash, to keep the starch). Soak for 10–15 minutes for maximum flavour.
  2. In a deep, heavy-bottomed pan, heat the ghee/oil. Add cumin seeds, bay leaf, cardamoms, and cloves. Let them sizzle for 30 seconds until fragrant.
  3. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.
  4. Once the onions and ginger-garlic paste have blended well and the mixture is fragrant, add the chopped tomatoes and cook until a thick gravy forms.
  5. When the aroma deepens and the gravy begins to release oil, toss in the green peas and any optional vegetables. Stir in the turmeric, chili flakes, oregano, and salt.
  6. Add the drained rice and gently stir to coat each grain in the masala. Cook for 1–2 minutes without breaking the grains.
  7. Start adding hot stock, one ladle at a time. Stir constantly and allow the rice to absorb the liquid before adding more. Continue for 18–22 minutes, until the rice is creamy yet slightly al dente. Taste and adjust salt or spice according to your taste. The texture should be rich and slightly saucy not dry or runny.
  8. Plate your risotto and top with chopped herbs, crispy onions, and a lemon wedge. Serve hot.                                                                            Serving Tip
    Pair with spiced grilled chicken, a cooling cucumber raita, or serve on its own as a comforting vegetarian meal.

Regional Twists & Signature Variants

Here are some versatile takes on Eastern Risotto that reflect our region’s rich culinary diversity. These variations are perfect for seasonal menus, family meals, or festive occasions:

  • Coconut Lemongrass Risotto – Southeast Asian flair with curry leaves and coconut milk
  • Keema Risotto – spiced minced meat folded into creamy rice
  • Mutton Bone Broth Risotto – hearty and soulful, perfect for Eid or winter tables
  • Saffron & Pistachio Sweet Risotto – an indulgent dessert version, rich, nutty, and aromatic
Scroll to Top