- 170g brown rice
- vegetable broth, previously prepared
- 2 courgette, shredded
- Half yellow onion, diced
- 2/3 ladles vegetable broth
- 20g parmesan
- 10g olive oil
- salt to taste
Heat the oil in a frying pan to a medium temperature, add the onion and gently fry until softened. Add the rice and toast for a couple of minutes, stirring it continuously. Well-roasted rice should appear slightly transparent.
Add a ladle of hot vegetable broth, and bubble over a medium-high heat without stirring constantly. When the liquid has just about been absorbed, add two more ladleful of vegetable broth. Keep cooking like this for 20 mins until the rice is just tender and is creamy. Add in the courgette and cook for 5 more mins, add the parmesan and stir for few seconds.
Serve the rice with a generous pinch of Parmesan sprinkled on it.