| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
American |
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped finely |
| 500 |
g |
Courgettes; chopped (1 lb) |
| 1 |
|
Garlic clove; crushed |
| 1/4 |
ts |
Hot chilli powder; (optional) |
| 375 |
g |
Easy-cook American long-grain rice or; (12 oz) |
|
|
; easy-cook Italian risotto rice |
| 100 |
ml |
Dry white wine; (3 1/2 fl oz) |
| 500 |
ml |
Hot vegetable stock; (18 fl oz) |
| 3 |
tb |
Chopped fresh parsley |
| 25 |
g |
Parmesan cheese; grated (1 oz) |
|
|
Pepper |
INSTRUCTIONS
Heat the oil in a large saucepan, add the onion and courgettes, and
fry over a medium heat for 5-10 minutes or until soft, stirring
occasionally.
Add the garlic and chilli powder, if using, and cook for a further 2
minutes.
Add the rice and stir for 2 minutes until it is coated with oil.
Add the wine and simmer, uncovered, until all the wine has been
absorbed, stirring frequently.
Add 100ml (3 1/2 floz) hot stock and continue simmering until it has
been absorbed, stirring frequently.
Continue adding the stock, simmering until it has been absorbed
between each addition, until all the stock has been used and the rice
is just tender. The whole process should take 20-25 minutes.
Season with pepper, stir in the parsley and parmesan, and serve.
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