Vegetable Risotto

1 1/2 Cups
Vegetable Stock Maggi Stock Cubes
2 Cups
Aborio Rice
Semi Sun-Dried tomatoes Chopped
3/4 Tbsp
Olive Oil
1 medium
Zucchini Home grown
Brown Onion
1 can
Chopped Tomatoes SPC, Garlic + Black Pepper
1 medium
Carrot Finely Chopped
Mushrooms Chopped
Green Capsicum Finely Chopped
Black Pepper Freshly Ground
Salt Freshly Ground
1 dessertspoon
Garlic butter
10-12 Leaves
Basil Fresh
1/2 tspn
Basil Ground
1/2 tspn
Coriander Ground
Combine 3 cups boiling water with 2 teaspoons vege (or chicken) stock powder in saucepan, keep on minimal heat
Pre-heat frypan, then heat oil
Saute onion, garlic for 1 minute.  Season w/ salt + pepper
Add capsicum Stir one minute
Add rice Stir until rice begins to crack
Add Carrot
Add zucchini
Begin to add stock, one ladlefull at a time
Add half of tomatoes
Add mushrooms
Once liquid reduced, keep adding stock + tomatoes
Just before removing heat;
Add sun dried tomatoes
Frozen peas/corn
Mini tomatoes ("Big Tom") instead of sun dried



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