Apricot & ginger risotto
( serves 2-3) Camera Press
Prep time: 5 mins Cooking time: 20 mins
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
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.