Summer Vegetable Brown Rice Risotto – Lizah Leishman
Serves 6
– 1 1/2 cups of brown rice
– 2 plum tomatoes
– 3 large mushrooms
– 1 zucchini/courgette
– 2 carrots
– 1 red pepper
– 2 avocados
– a handful of fresh basil
– a handful of fresh parsley
– 1 lime
– 1 tablespoon of olive oil
– salt and pepper to taste
Start by cooking the rice in boiling water for 30 minutes. While it cooks prepare the herbs and vegetables. Dice the tomatoes, carrots, zucchini, mushrooms and pepper into small, bite-sized cubes. Then chop the basil and parsley into tiny pieces.
Once the rice has cooked for half an hour add the herbs and carrots into the rice pan, allow them to cook for 5-7 minutes before adding the remaining vegetables – you may also need to add a little more water.
Turn the heat down, place the lid on the pan and allow the vegetable rice mix to cook for another 30 minutes, until it becomes ever-so-slightly squishy. Then stir in the lime juice, olive oil, salt and pepper.
Dice two avocados into chunks and sprinkle these on top of your risotto plate.