Sun-Dried Tomato Risotto

• 2 medium zucchini
• olive oil
• 45 g butter or 45 g margarine
• 1 onion, chopped
• 1 cup arborio rice
• 1 chicken bouillon cube
• 2 tomatoes, peeled and chopped
• herb-seasoned salt, to taste
• 2 garlic cloves, crushed
• 50 g sun-dried tomatoes, chopped
• 100 g grilled or marinated red capsicums, sliced
• 14 cup fresh basil, roughly chopped

1. Wash and trim zucchini and cut in half lengthwise.
2. Lay out on a baking tray and brush with olive oil.
3. Grill on medium to high heat and allow zucchini to brown on both sides.
4. Remove from heat, chop into pieces and set aside.
5. In a large saucepan fry the onion in melted butter on medium heat until the onion is transparent.
6. Add the arborio rice and stir until coated with butter.
7. Add 2 cups water, the bouillon cube, tomatoes and herb salt; allow mixture to simmer.
8. The rice will start to absorb the liquid.
9. Stir regularly.
10. Once most of the liquid has been absorbed, add the garlic, sun-dried tomatoes and capsicum.
11. Add up to another 1/2 cup water if needed.
12. Continue to simmer, stirring regularly.
13. When the rest of the liquid has been absorbed and the rice is tender, add the basil and grilled zucchini.
14. Remove risotto from the heat and serve.

zucchini, olive oil, butter, onion, arborio rice, chicken, tomatoes, salt, garlic, tomatoes, red capsicums, fresh basil

Taken from www.food.com/recipe/sun-dried-tomato-risotto-52246 (may not work)