Italian Tomato Basil Rice With Ananya Dutta | Sanjeev Kapoor Khazana

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water is a cost-effective base, though it lacks flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds heat without extra cost.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add rice and toast for 2-3 minutes, stirring frequently.

Pour in diced tomatoes and cook for 3-4 minutes until softened.

Add vegetable broth and bay leaves; bring to a boil.

Reduce heat and simmer, stirring occasionally, until rice is tender, about 18-20 minutes.

Remove bay leaves and stir in chopped basil.

Season with salt, black pepper, and red pepper flakes to taste.

Finish with butter and grated parmesan, stirring until melted.

Drizzle with lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens