Fresh Tomato Risotto with Grilled Green Vegetables

Ingredients

• •½ onion
• •1 clove garlic
• •¼ cup wine
• •4 cups vegetable stock
• •1 cup risotto rice
• •6 tomatoes
• •2 cups broccoli
• •1 zucchini
• •1 cup peas
• •1 tbsp olive oil

Method

Adapted from foodista.com

1. 1Heat the vegetable stock in a saucepan.
2. 2Keep just below a simmer.
3. 3Blend 4 of the tomatoes in a blender until purified.
4. 4Add to the vegetable stock.
5. 5Heat a large, deep skillet with 1 tbsp olive oil on a medium heat.
6. 6Add the onion.
7. 7Saute for 2-3 minutes until translucent.
8. 8Add the garlic.
9. 9Saute for a further 1 minute.
10. 10Add the rice to the pan.
11. 11Stir with the onion and garlic.
12. 12Cook for 1 minute so the rice is coated.
13. 13Add the wine.
14. 14Stir cooking until the wine is completely absorbed.
15. 15Begin to add the stock and tomato mixture into the rice dish, stirring each time and making sure each ladle is absorbed before adding the next. Keep going until all the stock is used up. This should take between 35-45 minutes.
16. 16Dice the other two tomatoes.
17. 17Add in at the end to warm through.
18. 18Grill your green vegetables (wrapped in foil if you are using small veggies) until they are cooked but still have some bite.
19. 19Serve immediately with risotto.