Half pilaf and half warm rice salad, this makes a lovely meal when you feel like going light on meat.
Ingredients
1 tbsp butter
1 tbsp olive oil
3 brown shallots,
finely sliced
1 celery stalk,
finely diced
300g risotto rice, e.g. arborio
125mL white wine
1.25 litres light chicken or vegetable stock, heated
2 zucchini, finely diced
2 large ripe red tomatoes
1 tbsp extra virgin
olive oil
Sea salt and pepper
2 tbsp basil leaves for serving
Freshly grated parmesan, for serving
Method
Melt the butter and oil in a heavy-bottomed pot, add the shallots and celery and cook, stirring until softened. Add the rice and stir until well coated, when it will look "polished". Add the white wine and allow to bubble and be absorbed for a minute or two, stirring.
Add all but one ladleful of the stock, stirring well, then bring to the boil. Reduce the heat to very low, cover tightly and cook gently for 18-20 mins or until the rice is tender.
Add the remaining stock and the diced zucchini, stirring. Cook for 5 mins.
Cut the tomatoes in half, squeeze out the seeds and cut the flesh into small dice. Add diced tomatoes, olive oil and salt and pepper to taste, stirring. Scatter with basil leaves and top with grated parmesan.
Serves 4.
Chef: Jill Dupleix Source: The Sydney Morning Herald Tuesday November 16, 2004 Italian, 45 mins plus, Healthy, Vegetarian, Kid-friendly, Wheat free, Nut free, Egg free, Side dish
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