Name: Roasted Vegetable And Tomato Risotto Flan
Ingredients: 100 g Arborio rice; 2 tb Olive oil; 1 Leek; cleaned and finely; ; sliced; 2 Cloves garlic; crushed; 150 ml White wine; 600 ml Light vegetables stock; A generous pinch of saffron; 175 g Fresh tomatoes; finely chopped; 4 Sundried tomatoes; finely chopped; 250 g Shortcrust pasty; (about 2 sheets); 1 lg Red capsicum; 1 Even sized eggplant; sliced & salted; 3 Zucchini; cut on the diagonal; Olive oil; Fresh herb sprigs; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Tamara4	1	servings

INGREDIENTS

100	g	Arborio rice
2	tb	Olive oil
1		Leek; cleaned and finely
		; sliced
2		Cloves garlic; crushed
150	ml	White wine
600	ml	Light vegetables stock
		A generous pinch of saffron
175	g	Fresh tomatoes; finely chopped
4		Sundried tomatoes; finely chopped
250	g	Shortcrust pasty; (about 2 sheets)
1	lg	Red capsicum
1		Even sized eggplant; sliced & salted
3		Zucchini; cut on the diagonal
		Olive oil
		Fresh herb sprigs
		Salt and pepper

INSTRUCTIONS

FOR THE RISOTTO
FOR THE VEGETABLE LAYER
First, make the risotto. Add the saffron to the boiling stock and allow to
steep. Heat the olive oil in a saucepan and add the garlic and leeks. Saute
until golden then add the rice and stir well. Cook for a minute then add
the wine and cook gently until absorbed. Add a quarter of the saffron stock
and simmer gently, stirring often until the liquid has been absorbed into
the rice. Continue adding stock and stirring in this manner until all the
stock has been absorbed. Turn off the heat, add the finely chopped tomatoes
and sundried tomatoes and set aside to cool.
Lightly grease a rectangular tart tin (35cm. X 13cm. works well) and line
with the pastry, overlapping two sheets if necessary to achieve the correct
size. Do not stretch the pastry otherwise it will shrink when baking. Trim
the excess overhang (I like to use these pieces to re-inforce the sides of
the pastry case, making them a little higher). Prick the pastry with a fork
and line with a piece of "Glad Bake". Fill with pastry weights and bake at
200c. for 15 minutes until the sides are beginning to brown and the base is
almost golden. Remove the paper and weights and allow pastry to cool.
Preheat the grill. Cut the capsicum into half and remove the seeds. Lay the
eggplant slices and zucchini slices under the griller and brush with olive
oil. Place the capsicum under the grill with the other vegetables and grill
until the eggplant and zucchini are golden brown and the capsicum is
blackened. Turn the zucchini and eggplant over and grill the other side.
Remove the blackened blistered capsicum and place in a plastic bag to sweat
for 15 minutes. Remove from the bag and peel away the skin. Slice the
capsicum into thick strips.
To assemble, fill the tart case with the cold risotto, pressing down
gently. Layer the capsicum, zucchini and eggplant rounds in diagonal
stripes over the rice, slightly overlapping to use all the vegetables.
Season with salt and pepper and bake at 190c. for 15 minutes, until the
pastry is browned and the filling is bubbling and heated through. Garnish
with fresh herbs such as parsley sprigs and serve.
Converted by MC_Buster.
Per serving: 872 Calories (kcal); 29g Total Fat; (32% calories from fat);
17g Protein; 118g Carbohydrate; 0mg Cholesterol; 76mg Sodium Food
Exchanges: 5 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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