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Watermelon Risotto

by Praveen Kumar

Long-grained Rice – 2 cups
Watermelon Juice – 4 cups
Cinnamon Powder – 1/4 tsp
Cloves – 2
Olive Oil – 2 tblsp
Parmesan Cheese – 1 cup, grated
Butter – 2 tblsp
Onion – 1, sliced
Garlic – 3 cloves
Celery – 2 tblsp, chopped (optional)
Salt to taste

1. Heat the olive oil and fry the onions and the garlic till translucent.
2. Add the rice and fry for 2-3 minutes.
3. Mix in the celery leaves.
4. Add the watermelon juice and the spices and salt to taste.
5. Cover with a lid and cook till the rice is tender.
6. Add the grated cheese and cover the lid for the cheese to melt.
7. Sprinkle the butter on serve at once.

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