Herbed Risotto Mix
710g (3 1/4 cups) Arborio rice
2 Tbsp dried onion flakes
3 tsp dried Italian herbs
1 tsp dried garlic granules
In a medium bowl, combine rice, dried onion, herbs, and dried garlic. Divide mixture evenly among 8 small resealable plastic bags. Seal and label. Store at room temperature for up to 3 months.
To make Herbed Tomato Risotto: In a medium heavy-based saucepan, bring 180ml (3/4 cup) salt-reduced vegetable or chicken stock and 180ml (3/4 cup) water to the boil. Add 1 bag of Herbed Risotto mix and 40g (about 4) sun-dried tomatoes, not in oil, finely sliced, stir and bring back to the boil. Reduce to lowest possible heat, cover and cook for 10 minutes. Stir in 1 zucchini, halved lengthwise and sliced, 1 carrot, peeled and sliced, and 100g cauliflower, cut into small florets (1 cup florets). Recover and cook for a further 10 minutes. Remove from heat and set aside, covered, for 5 minutes or until all the liquid has been absorbed and the rice is tender but firm to the bite. Stir in 2 tablespoons grated Parmesan or Romano cheese (optional). Taste and season with freshly ground black pepper. Serve immediately, sprinkled with chopped fresh basil, if desired. Serves 4 as an accompaniment alongside char-grilled chicken breast fillet.