16
Mediterranean Vegetable Risotto with Hummus
Serves 4 to 5
Olive oil
200g of mixed peppers, chopped (red, yellow and green)
½ a medium aubergine, chopped
½ a courgette, chopped
2 cloves of garlic, crushed
1 red onion, nely chopped
350g Arborio or Carnaroli rice
1 tablespoon of tomato puree
1 tsp of Italian herbs
250ml of dry white wine
900ml of vegetable stock
50g of freshly grated parmesan
2 large tablespoons of hummus
Salt and pepper
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes
then add some olive oil. Next, add the chopped vegetables and red onion. Cook for
approximately 5 minutes until they are softened then stir in the garlic and the rice.
After cooking for a further 1 minute, add the white wine and continue stirring for about
3 minutes until it is all absorbed.
Select the RISOTTO setting and then stir in the stock, herbs and tomato puree.
Cover the rice with a lid and then cook until it switches to the WARM mode.
Finish by stirring in the parmesan and the hummus. Season to taste
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