Step-by-Step Recipe:

1. Prepare the Base:

• In a heavy-bottomed pot, heat ghee or olive oil over medium heat. Add cumin seeds and let them splutter.
• Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

2. Add Vegetables:

• Add the mixed vegetables and cook for 3-4 minutes until they begin to soften.
• Stir in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the mixture is well combined.

3. Cook the Rice:

• Add the basmati rice to the pot and stir well to coat it with the oil and spices. Cook for about 2-3 minutes to slightly toast the rice.

4. Add Broth Gradually:

• Begin adding warm broth one ladle at a time, stirring continuously until the liquid is mostly absorbed. Repeat this process, allowing the rice to absorb the broth gradually. This should take about 15-20 minutes, until the rice is cooked and creamy.

5. Finish the Risotto:

• Once the rice is cooked, stir in the garam masala. Adjust the salt to taste. If desired, mix in some grated Parmesan cheese for extra creaminess.

6. Garnish and Serve:

• Remove from heat and let it rest for a couple of minutes. Garnish with fresh coriander leaves before serving. Serve hot, with extra cheese on the side if desired.