Zucchini and lemon arborio rice
A fusion of a summery salad and lemon risotto, this makes for a great evening meal during those cold Melbourne snaps and pairs well with a side of steamed corn on the cob from this weeks Fair Food fruit and vegetable box.
- 1 ½ cups Arborio rice
- 1 cube of vegetable bouillon
- large handful of raw cashews (approx ½ cup)
- 2 tablespoons coconut oil
- 1 small red onion, finely diced
- 2 -3 cloves garlic, minced
- 3 medium zucchinis, diced
- large handful of freshly picked parsley, roughly chopped
- zest and juice of one lemon
- salt and pepper, to taste
- Bring 1 ½ cups of Arborio rice and 2 1/2 cups of water to a boil. Add vegetable bouillon, cover and simmer for 12- 14 minutes until rice is plump and water has been absorbed. When cooked, set aside to cool slightly and use a wooden spoon to fluff up rice.
- While rice is cooking, use a mortar and pestle to crush the cashews until they are roughly broken. If a mortar and pestle isn’t available use the edge of a flat knife to crush them. Set aside.
- Heat coconut oil in a large pan over a medium heat. Add onion and garlic and fry for a few minutes until slightly translucent and fragrant. Add diced zucchinis and fry for a further 3 minutes until just tender. Remove from heat and add to a large bowl.
- Add chopped parsley, crushed cashews, lemon rind and juice. Add warm Arborio rice and mix until thoroughly combined. Divide among serving bowls and top with additional grated lemon zest. Serve immediately.
Hints and Tips
If your garden is abundant with zucchinis turned marrows, then this recipe will also work as a delicious and economical filling for stuffed marrows.
1. Half marrows lengthwise and scoop out the seeds and innards.
2. Chop the innards and fry in a little oil until tender. Mix though rice mixture from above recipe to make stuffing.
3. Pack the stuffing amongst the hollowed marrows and top with soy cheese.
4. Bake or grill at 190° for approximately 30 - 45 minutes or until tender.