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Wednesday, August 26, 2015


This risotto was created out of thin air during one day when I had a double shift at work. I raced home, napped for 30 minutes, then rushed around my kitchen like a mad woman throwing together something for dinner. Being exhausted as I was and scatter brained (as I frequently am), I cooked the rice first instead of letting it cook with the stock and other ingredients. Unexpectedly this little error made the dish taste even better, as the rice became particularly tender, however not too soft. I highly recommend that everyone try to make a risotto this way at least once. The tomato, zucchini and ham were a great combination and tasted even better for lunch the next day. NB: I make my risottos with brown rice as it is better for me than white risotto rice. Brown rice has a lower GI rating than white rice and is packed with proteins, calcium, magnesium, fibre and potassium. 


  • 1 cup brown rice
  • 2 cups water
  • 1 teaspoon extra virgin olive oil
  • 1/2 red onion (60-80g), finely chopped
  • 1 garlic clove, diced 
  • 1 cup salt-reduced vegetable stock 
  • 2 tablespoons tomato paste
  • 500g (or 5 small) tomatoes, diced 
  • 2 medium zucchini (around 250g), diced 
  • 100g reduced-fat ham, roughly diced
  • 40g reduced-fat feta, crumbled 
  • Optional- fresh chopped chives and/or parsley, to serve 


1. Bring the rice and 2 cups of water to the boil, covered, then simmer for 15 minutes or until all the water has been absorbed. Remove from the stove. 

2. Whilst the rice is cooking, prepare all the other ingredients. 

3. Heat the olive oil in a large, deep frying pan over medium heat and cook the garlic and red onion, stirring for 2 minutes or until onion has softened. Add the vegetable stock, tomato paste, tomatoes, zucchini and cooked rice and bring to the boil, covered. Reduce the heat to the lowest and simmer for around 10 minutes or until the rice is very tender and all of the liquid has been absorbed. Stir in the ham, then remove from the heat. 

Divide the risotto into four servings and top with 1/4 of the feta cheese and the herbs, if using. 

Serves /
Total Preparation time & Cooking time / approx. 35 minutes 

x Emily 

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