Italian Vegetable Risotto
Ingredients 3 cups vegetable stock 2 tablespoons olive oil 3 medium zucchini, roughly chopped 250g cherry tomatoes 1 small brown onion, finely chopped 1 garlic clove, crushed 2 cups arborio rice 1/3 cup lemon juice 1/3 cup shredded fresh basil leaves 1/4 cup finely grated parmesan cheese Method Step 1 Place stock and 2 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer until needed. Step 2 Meanwhile, heat half the oil in a large, heavy-based saucepan over medium-high heat. Add ...