This post of today is all about celebration. The celebration of all the new things we tried and which turned out to be blissfull in 2019 and the celebration of doing something happening and satisfying in 2020. First of all, I want to wish you a Happy and Prosperous New Year. As I always promote and maintain clean eating habits / fit food intakes, I would love to maintain the same in the upcoming years also. The love you have shown to me in 2019 was commendable. I am actually expecting the same in 2020  too. I always try to post dishes which will complement your taste buds as well as your health. So guys, let’s get into another year full of lovely food, flavours and good health with my Insane Kitchen.

Coming to the dish which I am going to tell you about is, basically of Italian origin but I am going to change the impression of the dish with our very own Indian touch along with the fit-diet quotient. Till today, Risotto to us was a dish made up of sticky rice, cheese, cream, milk etc, and is considered as a high-calorie food. It is said that Risotto took birth in the 14th century B.C. Arabs brought rice to Sicily and Spain during their rule. Italy was the perfect place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became the main part of Italian food culture.

Risotto is basically made with rice called Arborio,  which is short-grain rice and usually starchy. It is considered perfect to create that starchy texture. It binds the flavours well. Usually cooked with cream, stocks and cheese.

As we all know, we always try for twists in all our recipes. So let us get into the recipe.



As there are two components in this platter,


For rice-

  • 3/4th cup Basmati rice(soaked for 15 minutes)
  • 1 cup vegetable stock
  • 1 cup milk
  • 2tbsp grated cheese
  • 1tbsp finely chopped garlic
  • 1tbsp white butter
  • ½ of large White onion (finely chopped)
  • 1tsp white pepper powder
  • 1tbsp roasted sunflower seeds(for garnish)
  • 1tbsp finely chopped coriander roots and stem
  • Salt to taste

For onion petals-

  • ½ large white onion(cut into triangular shape)
  • Pinch of salt
  • Lil bit of olive oil (to sauté)


  • 3-4 jumbo prawns
  • Salt to taste
  • Pinch of turmeric
  • 1tsp Kashmiri chilly powder
  • Juice of ½ lemon
  • 1tbsp olive oil.



For rice-

  • Take the butter in a non-stick deep pan.
  • Add onion and garlic into the pan
  • Sauté till aromatic and translucent.
  • Add veg stock and bring it to boil.
  • Simmer the flame. Add in the milk and stir till it starts boiling on medium to low flame.
  • Add the soaked basmati rice.
  • Cover and cook till rice is 100% done and no broth left.
  • Put the cheese, pepper powder, chopped coriander stem & roots.
  • Add salt as per taste and mix well.
  • Switch off the flame and keep it covered for 2 minutes.

For onion petals-

  • Cut triangular-shaped onion slices.
  • Sauté in olive oil till 30% done with little bit of salt.
  • Keep it aside


  • Marinate the prawns in salt, chilly powder, turmeric and lemon juice for 15 minutes.
  • Stir fry it in olive oil till done.

Plate the dish and enjoy hot.

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