SunRice

Roasted tomato risotto with grilled zucchini & rocket pesto

I am using:

Prep time

15min

Cook time

60min

A delicious and healthy way to enjoy those cold Winter nights. Opt out the chicken stock to make this dish Vegetarian!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Brown Rice

  • 2 punnet Cherry Tomatoes (cut in half)

  • 2 cup Pumpkin (cut into small cubes)

  • 1 Onion (finely chopped)

  • 2 clove Garlic (chopped)

  • 3½ cup Chicken or Vegetable Stock

  • 1 bunch Parsley (chopped)

  • 3 tbsp Olive Oil

  • Salt and Pepper

  • 1 cup Rocket Leaves (washed and dried)

  • 1½ tbsp Olive Oil

  • 100 g Cashew Nuts (chopped)

  • ½ cup Parmesan Cheese

  • 1 Lemon (juiced)

  • 1 tsp Lemon Zest

  • 1 clove Garlic (crushed)

  • Salt and Pepper (to taste)

  • 2 Large Zucchini (finely shaved length ways)

  • 1 tbsp Olive Oil

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Roasted tomato risotto with grilled zucchini & rocket pesto

Method

  • To make the pesto, blend all ingredients in a food processor until smooth, set aside.

  • Pre-heat oven to 180C, on a baking tray lay cherry tomatoes and pumpkin in one layer, drizzle with olive oil, salt, pepper, bake until well roasted. Remove pumpkin from the tray and toss tomato into a food processor, blitz into a soup like texture.

  • In a saucepan, heat olive oil, add onion and cook for 2-3 minutes, add garlic, cook for 1-2 minutes. Add rice to the pan and stir well.

  • Add tomato puree, stock, pumpkin and half the parsley, combine well. Cover with a lid or transfer to an oven-proof dish, place in the oven for 30-35 minutes, until liquid is absorbed and rice is tender.

  • Pre-heat chargrill, toss zucchini with olive oil and chargrill until soft.

  • Spoon risotto into bowls, top with pesto and grilled zucchini.

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