VEGETABLE RISOTTO

VEGETABLE RISOTTO


1 Risotto Rice 750gms
2 Onion 50gms
3 Saffron 1/2gms
4 Vegetable Stock 1litre
5 Butter 1.5 litre
6 Capsicum 50gms
7 Pimentos 50gms
8 Tomatoes 90gms
9 Oregano A pinch
10 Salt and Pepper To taste


Methods

1 finely chop onions and cut capsicum and pimentos in to thin juliennes.
2 Remove seeds and peeps from tomatoes and cut in to thin strips.
3 Pick,wash and drain rice.
4 Melt butter and sweat chopped onions for a five minutes.
5 Add rice and cook for another 5 minutes.
6 Add 500ml of stock and cook on a slow fire.
7 Add the juliennes of capsicum and pimentos and 500ml stock cook on a slow fire, when water is completely absorbed add rest of the stock along with saffron, sauted tomatoes and cook on a slow fire covered with a lid.
8 when done served garnished with chopped basil.