Cooking Instructions
1.
Add the
stock cube (1)
to a saucepan and pour in 1 litre of boiling water. Bring to a gentle simmer and set to one side, keeping the stock warm.
2.
In a large saucepan, heat the
olive oil (45 mL)
over a medium heat and then add the
garlic (15 g)
and gently sauté for 3-4 minutes.
3.
Add the chopped
sundried tomatoes (1/2 jar)
to the pan and cook for 2-3 minutes, stirring occasionally.
4.
Add the
rice (300 g)
to the pan and gently toast for 2 minutes, stirring constantly to prevent it sticking.
5.
Add the warm stock a ladle at a time, ensuring each addition is almost fully absorbed before adding the next. Continue adding the stock until it’s all incorporated into the rice, around 15-20 minutes. Add a little more water if necessary. The rice should retain some ‘bite’ in the very centre.
6.
When the rice is cooked, add the
roasted red peppers (1 jar)
and warm through for 1 minute. Stir in the
pesto (20 g)
and remove from the heat.
7.
Serve topped with
basil leaves (to taste)
.