Rice and vegetables ovenpot

(Photo@TheFoodTraveller.com - Nikon D200)

Something vegetarian and light. We are back on diet, why? We need to fit in the cloths for the wedding in the church and the last thing Elke wants is not to fit in her (I have no clue what) white dress. So we starve. This is a dish that can be eaten in quantities. Light, low calories and healthy as basically rich of vegetables. It is also a very nice alternative to the usual risotto.

Serves: 4 as main course or 10 as side dish
FlexiPoints: 5 or 2

Suggested wine: we enjoyed quite a bit with a Primitivo Rose’ with it.
Special equipment: none

Ingredients:
320g (Arborio) rice
1 onion
1 piece of celery
1 carrot
150g peas
150g cherry tomatoes
5g parsley
800ml vegetable stock
2 tbsp olive oil
Salt and pepper to taste

Ingredient note: none

How-to:
1. Separately, finely chop the onion, cube the celery and the carrot, half the tomatoes. and finely chop the parley.
2. Sauté the onion in the oil for 3’ or until soft. Add the carrot and celery, let sauté for 10’ more. Add the tomatoes and the peas. Season with salt and pepper to taste. Add the rice and cook on high heat for 1’ more or until the rice has taken some color. Remove from the heat and stir in the parsley.
3. Grease an oven pot with some butter. Pour in the rice and the stock so that the rice has a uniform surface. Cook in an hot oven at 180C for about 40’ or until the stock has been completely absorbed.
4. Serve lukewarm or cold.