another beautiful image by Hayley Blease
Tomato and Basil Risotto
1 Lt veg stock
2 tbs oil
2 garlic cloves
1 leak trimmed and sliced
325g brown rice
handful of basil leaves
extra oil to drizzle
Cut tomatoes in half and remove the pulp. Dice and set aside.
Place stock into a saucepan and put over a low heat. In another pan, place in oil over a medium heat. Add garlic and leak and cook for a few minutes until soft. Add the rice and cook for a further minutes until coated.
Add 50-60 ml of the hot stock to the rice, stirring constantly until liquid has been absorbed. Continue doing this until all the stock is used.
Stir in the tomatoes and basil.
Drizzle with oil and serve.
*cook brown rice partially before and freeze in fridge – in zip lock bags. When ready to use, it takes half the time to cook.