2 X 15 ml spoons/ 2 tbsp sunflower oil
1 onion, chopped
1 clove of garlic, crushed
225 g/8 oz long-grain brown rice
600 ml/1 pint vegetable stock
1 x 5 ml spoon/1 tsp oregano
salt and freshly ground black Pepper
200 g/7 oz can sweetcorn
1/2 greeen pepper
1/2 red pepper
1 courgette, sliced
3 small tomatoes, quartered
Dressing
2 x 15 ml spoons/2 tbsp lemon juice
75 ml/3 fl oz olive oil
salt and freshly ground black Pepper
Methods:
1. Heat the oil in a large saucepan and fry the onion gently until soft and clear.
2. Add the garlic and the rice and fry for 2 minutes, stirring constantly.
3. Pour in the stock, and add the oregano and seasoning to taste.
4. Cover the pan and simmer for about 30 minutes until the rice is tender.
5. Stir in the sweet- corn, peppers and courgette and transfer to a bowl.
6. Combine the dressing ingredients, pour over the hot risotto and toss.
7. Once cool, add the tomatoes.
Variation
Pepper risotto boats Cut red and yellow peppers in half lengthwise, deseed and fill with risotto. In place of peppers in the risotto use 100 g/4 oz cooked pea