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
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,
¼ cup freshly grated parmesan
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.
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.
Sprinkle with parmesan to serve.