Sun-Dried Tomato Risotto

Name: Sun-Dried Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 serving(s)
Ingredients: 2 medium zucchini; olive oil; 45 g butter or 45 g margarine; 1 onion, chopped; 1 cup arborio rice; 1 chicken bouillon cube; 2 tomatoes, peeled and chopped; herb-seasoned salt, to taste; 2 garlic cloves, crushed; 50 g sun-dried tomatoes, chopped; 100 g grilled or marinated red capsicums, sliced; 1/4 cup fresh basil, roughly chopped

Submitted by Missy Wombat

"From "Vegetarian Meals for Babies and Young Children", this recipe is suggested for 4-5 year olds. It can be frozen. Times are guesstimates."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 3

ingredients

2 medium zucchini
olive oil
45 g butter or 45 g margarine
1 onion, chopped
1 cup arborio rice
1 chicken bouillon cube
2 tomatoes, peeled and chopped
herb-seasoned salt, to taste
2 garlic cloves, crushed
50 g sun-dried tomatoes, chopped
100 g grilled or marinated red capsicums, sliced
¹⁄₄ cup fresh basil, roughly chopped

directions

Wash and trim zucchini and cut in half lengthwise.
Lay out on a baking tray and brush with olive oil.
Grill on medium to high heat and allow zucchini to brown on both sides.
Remove from heat, chop into pieces and set aside.
In a large saucepan fry the onion in melted butter on medium heat until the onion is transparent.
Add the arborio rice and stir until coated with butter.
Add 2 cups water, the bouillon cube, tomatoes and herb salt; allow mixture to simmer. The rice will start to absorb the liquid.
Stir regularly.
Once most of the liquid has been absorbed, add the garlic, sun-dried tomatoes and capsicum.
Add up to another 1/2 cup water if needed.
Continue to simmer, stirring regularly.
When the rest of the liquid has been absorbed and the rice is tender, add the basil and grilled zucchini.
Remove risotto from the heat and serve.

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RECIPE SUBMITTED BY

Missy Wombat

Australia

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!

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