Main Italian

Risi al pinoli (lemon and pine nut rice with roast capsicum)

Name: Risi al pinoli (lemon and pine nut rice with roast capsicum)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 1 1/4 cups (250g) white medium grain rice; 1 tablespoon olive oil; 3 tablespoons pine nuts; 2 garlic cloves, thinly sliced; 4 spring onions, finely chopped; 1 1/2 cups (375ml) low-salt chicken or vegetable stock; 2 roasted red capsicums, cut into strips; Juice of 1 lemon; 1 small zucchini, cut into ribbons using a vegetable peeler; Shaved parmesan (optional), to serve

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10m

20m

Risi al pinoli (lemon and pine nut rice with roast capsicum)

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Not just for vegetarians, this classic Italian dish is light but flavourful.

1 1/4 cups (250g) white medium grain rice
1 tablespoon olive oil
3 tablespoons pine nuts
2 garlic cloves, thinly sliced
4 spring onions, finely chopped
1 1/2 cups (375ml) low-salt chicken or vegetable stock
2 roasted red capsicums, cut into strips
Juice of 1 lemon
1 small zucchini, cut into ribbons using a vegetable peeler
Shaved parmesan (optional), to serve

Method

1.

Cook the rice in a pan of boiling salted water until cooked but still firm to the bite, then drain well.
2.

Heat olive oil in a large, deep frypan over medium heat and cook pine nuts, stirring, for 2 minutes or until golden. Add garlic and spring onion and cook, stirring, for 1 minute. Add stock and bring to a simmer over medium heat. Add capsicum, lemon juice, zucchini and rice, then season to taste. Cook for 2 minutes or until heated through. Divide among bowls and top with the shaved parmesan, if desired, and black pepper.

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