Ingredients:

• Rice – 2 1/2 cups
• Butter – 4 tbsp
• chopped Onion – 2 tbsp
• white wine – 1 cup
• grated parmesan – 100 gms
• Carrot sliced – 1 cup
• roasted Capsicum – 2 nos
• mushroom, sliced – 3/4 cup
• dried Basil – 1 tsp
• pepper – 1/2 tsp
• Green peas – 1/2 cup
• Asparagus – 1/4 cup
• salt to taste

Method:

1. Melt butter on a slow fire, add chopped onion and cook until transparent.
2. Add sliced mushroom and carrots, cook for a few minutes.
3. Then add rice and cook for about two minutes stirring constantly.
4. Add white wine and once the rice has fully absorbed the wine, gradually add hot water or stock (Six cups) and stir constantly.
5. After about five minutes, add green peas, salt, pepper powder, dried basil and asparagus cut into one inch pieces.
6. After the rice is almost cooked, add grated parmesan and stir.
7. Add roasted capsicum pieces and serve hot topped with cheese.