LOCATION: Recipes >> Rice >> Autumn Vegetable Risotto
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Autumn Vegetable Risotto
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1 clove garlic,crushed
1 tbs olive oil
1 mugful of brown rice
3 spring onions,chopped
1 courgette(zucchini),diced
1 carrot,diced
Quarter cabbage chopped thinly
1 potato(can use sweet potato),diced
1 can of diced tomatoes
1 can of stock
1.Heat the olive oil and fry the garlic and spring onions in till soft on a medium heat.
2. Add brown rice and stir till all is coated.
3.Add all the chopped vegetables and stir for 2 Min's.
4.Add the tomatoes and stock and stir again, bring to the boil.
5.Put all of the rice and veggie mix into a large casserole dish and bake in the oven with no lid for about 30-40 minutes or till all liquid is absorbed.
6.serve as it is or topped with shredded cheese.
This recipe has a lovely nutty flavor.
This can be used as a stuffing for red or green capsicums.
Can also add a can of chickpeas.
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