Zucchini Risotto

ZUCCHINI RISOTTO

{ KEEP WARM THIS AUTUMN WITH THIS COZY VEGETARIAN RISOTTO. }

Contributor: Natalia Mantur

{ INGREDIENTS }

500ml vegetable stock

150g Arborio rice

1 big zucchini, grated

8 sun-dried tomatoes, chopped

4 tablespoons olive oil

2 handfuls fresh chives, snipped

3 cloves garlic, peeled and crushed

sea salt

black pepper

{ METHOD }

Heat olive oil in a large frying-pan over medium heat. Add garlic and sun-dried tomatoes, stir for a minute. Add arborio rice and stir over low heat until coated with oil. Add 1 cup vegetable stock and stir until liquid is absorbed. Gradually add another cup of vegetable stock, stirring constantly until stock is absorbed and the rice is tender, but the mixture is still a bit saucy . When rice is al dente (around 10minutes), stir in zucchini and cook for a further 3-5minutes. Season with sea salt and black pepper.

To serve scatter with fresh chives.

Prep time: 10 MINUTES
Cook time: 15 MINUTES
Total time: 25 MINUTES
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