We are so lucky to live in Australia and have access to a sumptuous array of fresh fish to choose from. This brown rice risotto is deliciously filling for an autumn evening.
Ingredients:
- 1 1/2 cups brown rice (soaked overnight in water)
- 1 large piece of blue eyed cod
- 10 fresh prawns
- 1 green capsicum
- 1/4 cup of coconut oil/butter/ghee
- 1 leek
- 1 vegetable stock cube
- Large handful of green beans
- Fresh thyme or oregano
- 3 cloves of garlic
- 1 zucchini
- 1 fresh red chili
- 1 lemon/lime
Method:
- Start by cooking your brown rice in the vegetable stock cube
- Chop beans, capsicum, leek, chili and garlic and stir fry in the coconut oil
- Next add the blue eyed cod and prawns and cook for a further 5-10 minutes
- Once the brown rice is cooked, add it into the wok. Add a cup or two of water depending on how much sauce you would like.
- Add some freshly chopped thyme or oregano
- I served my risotto with some fresh rocket and a squeeze of lemon - simply delicious!
