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Sabudana Chi Risotto

  • Soaked Sabudana  100g
  • Rosemary  5g
  • Mustard seeds  ¼ tsp
  • Green chilli  1g
  • Ginger  1g
  • Bell Pepper yellow  12g
  • Bell Pepper red  12g
  • Bell Pepper green  12g
  • Micro green  2g
  • Charred onion  10g
  • Onion  30g
  • Salt  1 pinch
  • Pepper  1 pinch
  • Veg stock  50ml
  • Lemon juice  1 tsp
  • Cherry tomatoes 20g
  • Extra virgin Olive Oil  3ml
  • Edible flower  1 nos
  • Salad leaves  5g

For Prep:

  1.  Soak sabudana for 4 hours.
  2.  Chop onion, ginger and green chilli very finely.
  3.  Cut bell peppers into cubes.
  4.  Cut cherry tomatoes into half.


For Assembly:

  1.  On a pan gently saute onion, ginger and green chilli with extra virgin olive oil.
  2.  Add mustard seeds and crushed black pepper.
  3.  Add bell peppers, sabudana, rosemary and water to the pan.
  4.  Allow the mix to cook till the sabudana is translucent.
  5.  Add lemon juice, olive oil, salt and cherry tomatoes.
  6.  Plate the cooked sabudana similar to risotto.
  7.  Add charred onion wedge as in photo.
  8.  Garnish with micro green, edible flower, salad leaves & rosemary.
About The Dish:

A savoury sabudana risotto with bell peppers, onions, green chillies, mustard seeds and ginger. Garnished with cherry tomatoes and lemon juice.