Red Rice Risotto Verde

Ingredients:
Red Rice:             200 Gm
Olive Oil:             30 Ml
Garlic Chopped:        1 Tsp
Onion Chopped:          ½ No Small Size
Fresh Thyme:            ½ Tsp
Fresh Rosemary:         ½ Tsp
Salt:                   To Taste
Crushed Black Pepper:   1 Pinch
Cheese (Parmesan Or Pecorino) Grated: ½ Cup
Butter:                25 Gm
Spinach Puree*:         ½ Cup
Asparagus Spears 2 Inch Long: ½ Bundle
Zucchini Medium Size:   ½ No
Vegetable Stock / Water:3-4 Cups
Method:
Rinse the rice well with water
Soak in immersing level water for at-least 1 hour
Boil the soaked rice in water (12 cups of water), it will take atleast 20 minutes. Cook in low medium flame and do not add more water
After the rice is cooked, if you press the rice should be mash able not too mushy. Now drain the excess water and keep it aside
Heat oil in a sauce pan, add garlic and sauté. Add chopped onion and sauté. Add chopped fresh herbs and red rice (cooked) and sauté for a minute 
Add vegetable stock/water, salt, and crushed peppercorns mix cover and cook till for 12-15 minutes. Add more liquid if needed, ¼ cup at a time until you feel it's done 
Add spinach puree, blanched asparagus spears, thinly sliced green zucchini and cook for 2 more minutes. Switch off the heat, add grated cheese & butter and mix well 
Serve in a pasta dish, topped with some herbs, asparagus and zucchini salad.
*For Spinach puree
Boil ½ bunch spinach in salted water
Cool quickly in ice water to set the green colour, then mix in a blender and strain. Set the purée aside.

(Chef Sameer Shah- Vice President-Hospitality and Property Management, Lodha Group.Spearhead the Food and Beverage strategy for the group)

(This story has been published under arrangement from Better Kitchen magazine)