Risotto Rice

Name: Risotto Rice
Ingredients: 200 g risotto rice; 2 tablespoons wild rice; 4 teaspoons olive oil; 3 onions, peeled and diced; 1 fennel bulb, trimmed, finely sliced and cored; 100 ml rice milk; 100 g baby corn; 125 g cherry tomatoes, halved; 6 tablespoons fresh basil, chopped

9 ingredients

6 steps

Ingredients

200 g risotto rice
2 tablespoons wild rice
4 teaspoons olive oil
3 onions, peeled and diced
1 fennel bulb, trimmed, finely sliced and cored
100 ml rice milk
100 g baby corn
125 g cherry tomatoes, halved
6 tablespoons fresh basil, chopped

Directions

1

Mix the rices together, rinse and place in a medium-sized pan with 500ml water.
2

Bring to boil, then lower the heat and simmer for 25-30 minutes until all the liquid is absorbed.
3

The rice should be cooked but slightly firm.
4

Heat the olive oil in a medium-sized pan with 2 tablespoons of water and add the onion, fennel and rice milk.
5

Cook for 10 minutes until the onion is soft but not colored.
6

Stir this mixture through the rice along with the remaining ingredients and serve immediately with some greens.