Risotto con salsa cruda

1 servings

Ingredients

Quantity Ingredient
250 grams Long-grain brown rice
4 mediums Ripe tomatoes
4 Spring onions
1 Pinches salt
Half a cucumber
2 Cloves garlic
4 Radishes
Sea salt and freshly ground black pepper
3 smalls Courgettes
Chopped chives
1 tablespoon Fresh or frozen peas
Parsley; chopped

Directions

Wash rice and cook gently in twice its volume of boiling slightly salted water, covered, for about 40 minutes. Check occasionally but don't stir.

When cooked remove from heat, leave uncovered for 10 minutes till dry and separated.

Chop the tomatoes. Peel and dice the cucumber, finely chop garlic, spring onions, carrots, radishes, courgettes. Place in a bowl with peas, add oil and season - with great restraint! Marinade for 30 minutes until oil absorbs the fresh delicate flavours.

While the rice is warm, place in bowl, add the vegetable mixture, stir gently, sprinkle on chopped herbs and serve with green salad.

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Carlton Food Network

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