Vegetable Risotto with Cottage Cheese

Ingredients

1. Olive oil: 3 tbsp
2. Butter: 100 gm
3. Green onion: 1 cup (keep white and green part separate)
4. Garlic cloves: 3 (finely chopped)
5. Arborio rice: 500 gm
6. Freshly ground black pepper: 1 tsp maximum, preferably lesser.
7. Vegetable/Chicken stock: 1.5 - 2 L
8. Shiitake mushrooms: 200 gm chopped
9. Brown, button mushrooms: 200 gms chopped (slice 2,3 mushrooms for garnish)
10. Carrot: 1 medium (finely diced)
11. Green bell pepper: 1 medium (finely diced)
12. Sweet corn: 200 gm
13. Cottage cheese: 200 gm, crumbled 
14. Salt, to taste, if needed.

Garnish:
Parsley: 2 tbsp (chopped)
Parmesan cheese

Instructions:

Vegetables:

1. Heat 1 tbsp olive oil and 50 gm butter in a pan. Add carrots and saute for two minutes. Add bell pepper and mushrooms and saute for 2-3 minutes. Add corn, salt and black pepper for some flavor. Keep aside.
2. Saute the sliced mushrooms separately for garnish.

Rice:

1. Make stock in a pan and keep it on stove at low heat.
2. Heat 2 tbsp olive oil in a separate, wide, non-stick pan over medium heat and add 50 gm butter in it.  
3. Once butter is foaming, add garlic and saute until its light golden in color. 
4. Add white part of green onion and cook for about 2 minutes until soft. 
5. Add rice and stir to coat well with oil+butter. Saute until the edges of the rice grain are translucent (1-2 minutes). Be careful with the rice. It should not burn or turn brown, only translucent. Keep the heat medium-high.
6. Add a ladle of hot stock to the rice. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15-20 minutes. Keep on tasting the rice to check if it is cooked*. Carry on adding stock until the rice is soft but with a slight bite. 
7. Add the vegetable mixture at this stage. Simmer for a few minutes and add cottage cheese. Simmer until rice is done.
8. Add black pepper to taste. Check the salt. If your stock does not have any salt, add to your taste. Otherwise the salt in the stock may be enough for the rice.

Garnish with Parsley, Parmesan cheese and sliced mushrooms. 

*If you run out of stock before the rice is cooked, add some boiling water.

Happy eating! :)