Turmeric & Tomato Risotto

SERVES 4 PREP 5 min­utes COOK 25 min­utes NU­TRI­TION 1471kJ; 7g fat (2g sat); 8g pro­tein; 59g car­bo­hy­drate; 3g fi­bre a serve COST $3.45 a serve

Recipes+ - - Index -

1 ta­ble­spoon veg­etable

or olive oil

1 onion, finely chopped

11/3 cups ar­bo­rio rice

1 tea­spoon ground turmeric 4 large veg­etable stock cubes 1.5 litres (6 cups) boil­ing wa­ter 2 toma­toes, finely chopped ½ tea­spoon fen­nel seeds,

crushed (op­tional)

¼ cup freshly grated parme­san

1

Heat oil in a large fry­ing pan over mod­er­ate heat. Cook and stir onion for 5 min­utes or un­til soft. Add rice and turmeric; stir to coat grains.

2

Crum­ble stock cubes into the boil­ing wa­ter; stir to dis­solve. Add stock to rice mix­ture, one ladle­ful at a time, al­low­ing liq­uid to ab­sorb be­tween ad­di­tions, stir­ring, for 20 min­utes

or un­til rice is creamy and cooked but firm to bite. Add tomato and fen­nel seeds (if us­ing); cook for 1 minute or un­til heated.

3

Sprin­kle with parme­san to serve.

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