This is a delightful little number. Whenever you need comfort food on a cold winters night or a shot of serious carbs, this is just what the doctor ordered. It has good leftover potential and you can mix n match the ingredients if you' re missing something. I've made this with zukes, but also with mushrooms. This one was made with mushies and Spanish onion as I was out of white onions:
Ingredients
2 tablespns extra virgin olive oil (preferably from the Blackheath farmers market!)
1 onion, finely chopped
1 teaspn of sea salt
1 cup Arborio rice
1 1/2 cups of veggie stock (meat eaters can use chicken stock, straight from the bird)
400g tin of chopped roma tomatoes
3 zucchini (courgettes) finely chopped
60g freshly grated Parmesan (preferably from Baldies! local deli Katoomba)
Freshly ground black pepper
2 tablespns finely chopped fresh flat leaf parsley
Optional - shavings of Parmesan cheese for serving
Method
1. Pre-heat over to 200 degrees C/392 degrees F
2. Heat 3 litre (12 cups) capacity ovenproof dish (a casserole dish is good) with a lid over medium heat ( I tend to skip this step and move straight to the food preparation; also my casserole lid is broken so I use foil over the top)
3. Add the olive oil, onion and sea salt and stir for 5 mins or so until the onion is soft and translucent
4. Add the Arborio rice to the dish and stir for another minute.
5. Add the stock and chopped tomatoes and bring to simmering point.
6. Stir in zucchini (or mushrooms if you are using them) and sprinkle with Parmesan and black pepper.
7. Cover the dish with the lid (or foil) and bake the risotto for 30 mins or until the rice is cooked.
8. Scatter parsley over the top, sprinkle with Parmesan shavings if desired and mix them through the rice.
This is great to make on a Sunday night and then have it for din dins the following night while you indulge in a bit of Monday night telly.
2 tablespns extra virgin olive oil (preferably from the Blackheath farmers market!)
1 onion, finely chopped
1 teaspn of sea salt
1 cup Arborio rice
1 1/2 cups of veggie stock (meat eaters can use chicken stock, straight from the bird)
400g tin of chopped roma tomatoes
3 zucchini (courgettes) finely chopped
60g freshly grated Parmesan (preferably from Baldies! local deli Katoomba)
Freshly ground black pepper
2 tablespns finely chopped fresh flat leaf parsley
Optional - shavings of Parmesan cheese for serving
Method
1. Pre-heat over to 200 degrees C/392 degrees F
2. Heat 3 litre (12 cups) capacity ovenproof dish (a casserole dish is good) with a lid over medium heat ( I tend to skip this step and move straight to the food preparation; also my casserole lid is broken so I use foil over the top)
3. Add the olive oil, onion and sea salt and stir for 5 mins or so until the onion is soft and translucent
4. Add the Arborio rice to the dish and stir for another minute.
5. Add the stock and chopped tomatoes and bring to simmering point.
6. Stir in zucchini (or mushrooms if you are using them) and sprinkle with Parmesan and black pepper.
7. Cover the dish with the lid (or foil) and bake the risotto for 30 mins or until the rice is cooked.
8. Scatter parsley over the top, sprinkle with Parmesan shavings if desired and mix them through the rice.
This is great to make on a Sunday night and then have it for din dins the following night while you indulge in a bit of Monday night telly.
No comments:
Post a Comment