Dinner Day 7 - Vegetable & Chickpea Risotto

Tonight's dinner was another easy one. Risotto with chinese broccoli and almonds, followed by nectarine hearts with vanilla ice cream. Everything was a big hit with hubby who ate every last bite.

Recipe for nectarines hearts HERE

Vegetable and Chickpea Risotto

Ingredients

1/2 cup raw white rice
1 Tbs olive oil
200 g cooked chickpeas
100 g potato chopped
1/2 can tomato puree
1/2 medium zucchini chopped (200gms)
1 small fresh carrot chopped
1 small onion chopped
1 small red capsicum chopped

1 tsp mustard seeds

1 tsp cumin powder
6 button mushrooms cut in 6

1 tsp Zest Mama Africa Flavour

1 tsp tumeric

2.5 cups of water
1 vegetable stock cube

Method

1. Heat olive oil in a large pan
2. Sautee onion and capsicum until tender
3. Add vegetables and spices, and stir till it's all mixed well
4. Add rice and mix in till the rice is all coated in spices
5. Add water, stock cube and tomato puree
6. Simmer for 45 minutes or until vegetables and rice are done
7. Serve with stirfried chinese brocolli

NOTE: The potato will take a while to cook, so to ensure your rice doesn't end up overcooking, cut up the potato in small pieces (no larger than 1cm cubes)