Apri­cot & gin­ger risotto

( serves 2-3) Cam­era Press

Friday - - Leisure -

Prep time: 5 mins Cook­ing time: 20 mins

In­gre­di­ents

1 tbsp olive oil 1 red onion, chopped 2.5cm fresh root gin­ger, grated 10 ju­niper berries, crushed 1 tsp dried thyme 200g bas­mati rice, rinsed and drained 10 dried apri­cots, halved 300ml veg­etable stock fresh pars­ley, chopped, to gar­nish

Method

1. Heat oil in large, non-stick pan and gen­tly fry onion for 2-3 min­utes. Stir in gin­ger, ju­niper berries, thyme, rice, apri­cots and stock and cover. 2. Bring to a boil and sim­mer gen­tly, stir­ring oc­ca­sion­ally, for 15-20 min­utes or un­til rice is ten­der. 3. Gar­nish with pars­ley and serve im­me­di­ately.

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