Name: Zucchini and tomato risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 cup (500ml) reduced-salt chicken stock; 2 cup water; 2 tablespoon olive oil; 1 onion, finely chopped; 1 cup (200g) arborio rice; 2 zucchini, grated; 3 tomatoes, seeded, diced; 1/2 cup (40g) grated parmesan

Zucchini and tomato risotto

This creamy zucchini and tomato risotto is wonderful served hot, fresh off the stove - the perfect vegetarian dish for a cool evening.

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

2 cup (500ml) reduced-salt chicken stock

2 cup water

2 tablespoon olive oil

1 onion, finely chopped

1 cup (200g) arborio rice

2 zucchini, grated

3 tomatoes, seeded, diced

1/2 cup (40g) grated parmesan

Method

1.In a saucepan, bring stock and water to a simmer on medium heat.

2.Heat oil in a large heavy-based saucepan on medium. Add onion. Cook, stirring, 5 minutes, until soft. Stir in rice; cook further 1 minute.

3.Add a ladle of simmering stock to pan. Cook, stirring, until stock is absorbed. Add remaining stock, 1 ladle at a time, absorbing between additions. Cook, stirring constantly, 20 minutes, or until rice is cooked.

4.Stir in zucchini. Remove from heat. Cover and set aside 5 minutes. Fold in tomato and parmesan. Season to taste. Serve.

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Ingredients

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