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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