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Red Capsicum and Zucchini Risotto: Date Added: 7 Mar 2016
Listed in: Side Dishes / Snacks

1 1/2 teaspoons vegeta (vegetable stock)
2 cups water
1 tin tomato purée 400ml
3 medium red capsicum
1 large zucchini
1/2 cup of rice
1 large onion
4 garlic cloves

Cooking Instructions

Dice the onion, chop the garlic.
Cut zucchini in cubes, cut capsicum approx 1inch square.
Preheat 1 teaspoon off oil in actifry for 2 min, put the onion in and cook for 5min, place the garlic in and cook for further 5 min.
Occasionally stirring.
Combine vegeta with 1 1/2 cups of water and add to dish along with the tomato purée and rice.
Cook for 10min.
Add zucchini and capsicum and the remaining 1/2 cup of water.
Cook for approx 25min.
Stir occasionally through cooking as the rice needs to be distributed evenly.
You can add extra water depending on the consistency you like.

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