Advertisement

Ingredients

  • 2 medium courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion
  • 1 tbsp light olive oil
  • 200g risotto rice
  • 400ml vegetable stock (made with two cubes if using cubes)
  • 200ml white wine (or one small bottle) - Australian Chardonnay is recommended
  • grated parmesan cheese to serve

Method

  • STEP 1
    Dice all the vegetables into small similar sized cubes, about 1cm square is best. Heat the oil in a saute pan and then add the vegetables. Stir fry on a fairly high heat until the vegetables are soft.
  • STEP 2
    Prepare the stock whilst the vegetables cook, then when they are soft add the rice and a third of the stock to the pan. Simmer on a low heat, stirring and letting the rice absorb the stock.
  • STEP 3
    Once the first third of stock has absorbed add half the white wine, then when the wine has absorbed add the second third of stock. Repeat this process with the remaining wine and stock.
  • STEP 4
    Once all the wine and stock has been absorbed the rice should be fairly soft and sticky. Serve sprinkled with the grated parmesan.
  • STEP 5
    This dish serves three adults on its own, or can serve four as a side dish to chicken or fish.
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement