Name: Oven-steamed tomato risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium_piece (240g) zucchini; 2 (120g) baby eggplants; 1 teaspoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 2 clove garlic, crushed; 1 1/2 cup (300g) arborio rice; 1/2 teaspoon chilli flakes; 1/2 cup (125ml) dry white wine; 2 cup (500ml) chicken stock; 400 gram can crushed tomatoes; 1 large_piece (350g) red capsicum, sliced thickly; 2 tablespoon fresh flat-leaf parsley, coarsely chopped

Ingredients

2 medium_piece (240g) zucchini

2 (120g) baby eggplants

1 teaspoon olive oil

1 medium_piece (150g) brown onion, chopped finely

2 clove garlic, crushed

1 1/2 cup (300g) arborio rice

1/2 teaspoon chilli flakes

1/2 cup (125ml) dry white wine

2 cup (500ml) chicken stock

400 gram can crushed tomatoes

1 large_piece (350g) red capsicum, sliced thickly

2 tablespoon fresh flat-leaf parsley, coarsely chopped

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Using vegetable peeler, peel random strips of skin from zucchini and eggplants. Halve each vegetable lengthways, cut halves into 3cm pieces.

3.Heat oil in medium flameproof dish, cook onion and garlic, stirring, until soft. Stir in rice and chilli. Add wine, cook, stirring, until liquid is almost evaporated. Add stock and tomatoes, bring to the boil.

4.Top rice mixture with capsicum, zucchini and eggplant, cover tightly with foil. Steam in oven 20 minutes. Remove from oven and stir well. Cover, stand 10 minutes.

5.Serve risotto sprinkled with parsley.

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Ingredients

Method

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