Vegetable rice à la risotto

Name: Vegetable rice à la risotto
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 Cooking bags (125 g each) Parboiled rice; 7-10 Tbsp Salt; 150 g Tomatoes; 2 (approx. 375 g) Courgette; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 200 ml Vegetable broth (instant); 125 ml dry white wine; 2 (20 g) Herbals Basil; 25 g grated parmesan cheese; 7-10 Tbsp Parmesan shavings and basil leaves

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 Cooking bags (125 g each) Parboiled rice
7-10 Tbsp Salt
150 g Tomatoes
2 (approx. 375 g) Courgette
1 Onion
1 Garlic clove
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
200 ml Vegetable broth (instant)
125 ml dry white wine
2 (20 g) Herbals Basil
25 g grated parmesan cheese
7-10 Tbsp Parmesan shavings and basil leaves

Directions

1
Put rice bag in plenty of boiling salted water and simmer in open pot at low heat for 12-15 minutes. In the meantime wash and clean the tomatoes and zucchini. Halve the zucchini lengthwise and cut into thick slices. Cut tomatoes into slices. Peel onion and garlic, chop onion finely.
2
Heat olive oil in a pan. Add zucchini and onions. Press garlic through a garlic press and fry everything for about 3 minutes. Add the tomatoes and steam briefly. Season with pepper. Add stock and white wine, bring to the boil and stir in the herbals. Let simmer for 1-2 minutes. Drain the rice, cut up the cooking bag and add the rice to the vegetables. Mix in grated parmesan and season everything with salt and pepper.
3
Season with pepper. Add stock and white wine, bring to the boil and stir in the herbals. Let simmer for 1-2 minutes. Drain the rice, cut up the cooking bag and add the rice to the vegetables. Mix in grated parmesan and season everything with salt and pepper. Arrange on a plate and serve sprinkled with parmesan shavings and basilkum and garnished as desired
4
Preparation time 25-30 minutes