Vegetable Risotto

Ingredients:

3 cups liquid vegetable stock

2 tablespoons olive oil

3 medium zucchini, roughly chopped

250g cherry tomatoes

1 small brown onion, finely chopped

1 garlic clove, crushed

2 cups arborio rice

1/3 cup lemon juice

1/3 cup shredded fresh basil leaves

¼ cup finely grated parmesan cheese

Method:

Place stock and 2 cups cold water in a saucepan over high heat.
Bring to the boil.
Reduce heat to low. Simmer until needed.
Meanwhile, heat half the oil in a large, heavy-based saucepan over medium- high heat.
Add zucchini and tomatoes. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring for 1 minute. Add lemon juice. Bring to the boil.
Reduce heat to low. Add 1 ladle of stock mixture to rice. Cook, stirring, for 2 to 3 minutes or until lightly browned. Transfer to a bowl.
Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add lemon juice. Bring to the boil.
Reduce heat to low. Add 1 ladle of stock mixture to rice. Cook, stirring with a wooden spoon, until liquid has absorbed.
Repeat with remaining stock, 1 ladle at a time. Add vegetable mixture to rice mixture with last ladle of stock.
Cook for 3 to 4 minutes or until rice is tender.
Remove from heat. stir in basil and cheese. Serve.