BROWN RICE & CAULIFLOWER RISOTTO

Prep 10 mins | Cook 40 mins | Serves 4

Singapore Women's Weekly (Singapore) - - DOMESTIC DIVA -

2 tb­sps olive oil

1 onion, finely chopped

2 cups brown rice

7 cups veg­etable stock, hot

½ head cauliflower, cut into flo­rets

1 zuc­chini, cubed

½ cup grated moz­zarella

¼ cup finely grated parme­san

¼ cup chopped pars­ley, plus ex­tra to serve

CHILLI BREAD­CRUMBS

1 cup fresh bread­crumbs

2 tb­sps olive oil

1 long red chilli, finely chopped

1 gar­lic clove, finely chopped

1. In a large heavy-based saucepan, heat oil on medium. Saute onion 3 to 4 mins un­til ten­der. Add rice, stir­ring 1 min to coat.

2. Add 3 cups hot stock, stir­ring un­til ab­sorbed (about 20 mins).

3. Mix in cauliflower and zuc­chini. Con­tinue to add re­main­ing stock, 1 cup at a time, stir­ring, a fur­ther 10 to 15 mins.

4. CHILLI BREAD­CRUMBS Mean­while, pre­heat oven to 200 C. Line an oven tray with bak­ing pa­per. Toss all the in­gre­di­ents to­gether on tray. Sea­son to taste and spread out evenly. Bake 8 to 10 mins un­til golden and crisp, stir­ring once.

5. Stir cheeses and pars­ley through risotto. Set aside, cov­ered, 2 mins. Sprin­kle with chilli crumbs and ex­tra pars­ley, to serve.

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