Mediterranean Risotto (SF)

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Mediterranean Risotto

Source: www.sanitarium.com.au

 

 

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Prep Time: 20 min.

Cooking Time: 35 min.

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This mediterranean risotto tastes great with the addition of olives.

 

 

1 medium red capsicum (bell pepper)

1 medium yellow capsicum (bell pepper)

1 tablespoon (4 tsp) oil

1 medium onion, chopped

2 cloves garlic, crushed

1 1/2 cups arborio rice

one 10 g gluten-free vegetable flavoured stock (bouillon) cube

-OR- 2 teaspoons of stock powder

4 cups boiling water

425 g (15 oz) can crushed tomatoes

400 g (14 oz) baby bok choy, chopped

 

 

1. Remove seeds from capsicum and lay slices, skin side up, on a

baking tray. Grill until well charred. Place in a paper bag to

cool. Remove skin and slice.

 

2. Heat oil in a heavy-based saucepan. Add onion and garlic. Saute

until soft. Stir through rice. Combine stock cube, boiling water

and tomatoes in a large jug.

 

3. Gradually add hot tomato liquid 1/2 cup at a time to rice, until

liquid has been absorbed, before adding the next cup. Cook until

rice is tender and risotto creamy. Fold through roasted capsicum

and bok choy. Stir until bok choy wilts. Serve immediately topped

with vegan parmesan cheese and black olives if desired.

 

 

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Per serve: Kilojoules 1550kj; Calories 375cal; Protein 9g; Fat 6g;

Carbohydrate 70g; Sodium 550mg; Potassium 660mg; Calcium 100mg;

Iron 2.8mg; Fibre 6g.

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