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.
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