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Italian vegetable risotto
Italian vegetable risotto
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Prep Time:
Cook Time:
Creamy vegetable risotto with a touch of citrus zest.
Ingredients:
  • 765.00 gm vegetable liquid stock
  • 36.40 gm olive oil
  • 3 medium zucchini, roughly chopped
  • 250g cherry tomatoes
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 400.00 gm arborio rice
  • 86.63 gm lemon juice
  • 82.50 ml shredded fresh basil leaves
  • 62.50 ml finely grated parmesan cheese
Instructions:
  • In a saucepan, combine stock and 2 cups of cold water over high heat and bring to a boil. Reduce heat to low and simmer until needed.
  • Heat half of the oil in a large, heavy-based saucepan over medium-high heat. Cook zucchini and tomatoes until lightly browned, then transfer to a bowl. Heat the remaining oil in the same pan and cook onion and garlic until softened. Stir in rice and cook for 1 minute before adding lemon juice and bringing to a boil.
  • Lower the heat and gently pour in one ladle of the stock mixture into the rice. Stir with a wooden spoon until the liquid is absorbed. Repeat this process with the remaining stock, one ladle at a time. Toss in the vegetable mixture with the last ladle of stock. Cook for 3 to 4 minutes until the rice is tender. Take it off the heat and mix in the basil and cheese. Serve and enjoy!

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