Vegetable Risotto
| Ingredients | ||||||
|
1 1/2 Cups
|
Vegetable Stock | Maggi Stock Cubes | ||||
|
2 Cups
|
Aborio Rice | |||||
|
100g
|
Semi Sun-Dried tomatoes | Chopped | ||||
|
3/4 Tbsp
|
Olive Oil | |||||
|
1 medium
|
Zucchini | Home grown | ||||
|
1/2
|
Brown Onion | |||||
|
1 can
|
Chopped Tomatoes | SPC, Garlic + Black Pepper | ||||
|
1 medium
|
Carrot | Finely Chopped | ||||
|
handful
|
Mushrooms | Chopped | ||||
|
1/2
|
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 | ||||
| Method | ||||||
| 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 | ||||||
| Variations | ||||||
| Frozen peas/corn | ||||||
| Mini tomatoes ("Big Tom") instead of sun dried | ||||||