Wholegrain Risotto with Mixed Herbs

This is a no-fuss way to prepare risotto but it does take some time to cook. The best way to make it is to have it simmering in the background while you work on something else. Unlike traditional risotto, there is no need to stir.

Ingredients

  • 1.5 L chicken-style vegetable stock
  • 2 cups short grain brown rice
  • 1 TBSP extra virgin olive oil
  • Large handful of chopped mixed herbs e.g. parsley, chives, lemon thyme
  • Coarsely ground pepper
  • 100 g almond meal

Method

  1. In a medium-sized saucepan, bring stock to the boil then mix in rice and oil.
  2. Cover with lid and reduce heat. Simmer the rice for approximately 50 minutes or until it is just cooked but remains moist.
  3. Remove from heat and stir in the herbs, pepper and almond meal.
  4. Serve risotto warm with a mixed green salad or topped with steamed green vegetables.

Serves 4

Tips
  • Stock can be made easily by dissolving 1 ½ Massel chicken-style stock cubes in hot water.

Per serve: energy 558 Cal; protein 13 g; fat 21 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 78 g; fibre 7 mg; calcium 120.0 mg; iron 4.4 mg