Risotto with Zucchini and Capsicum Recipe

Recipe : Risotto with Zucchini and Capsicum

Ingredients :

2 tsp olive oil

2-3 cloves garlic, finely chopped

1 onion, finely chopped

500g zucchini, sliced

1 red capsicum, seeded and sliced

2 or 3 sprigs fresh rosemary, or 1 tsp dried

350g (2 cups) Arborio rice

1/2 cup white wine

5.5 cups hot chicken stock

2 tbsp finely grated parmesan cheese

2 tbsp chopped fresh oregano

2 tbsp chopped fresh parsley

Method :

Place oil, garlic and onion in a heavy-based pan, cover and cook over low heat for 2-3 minutes. Add zucchini, capsicum, rosemary and rice and stir for 2-3 minutes. Add wine and 1/2 cup of stock, bring to boil. Simmer until most of the liquid has been absorbed. Continue adding stock, one cup at a time, until all is absorbed and rice is just tender (about 20-25 minutes). Add parmesan and herbs and stir gently with a fork. Serve immediately, sprinkled with cracked black pepper. Garnish with oregano, if desired.

Hint: Any short-grained rice can be used to make risotto but it may not give the authentic creamy result. Arborio, an Italian short-grained rice that absorbs a lot of water without going soggy, is best.

Fat per serve : 5 grams

Serves 4

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