Sweet corn and zucchini risotto
  • Serves: 6
  • Prep time: 0:20
  • Difficulty: Medium
  • Starch

• ½ teaspoon cayenne pepper or dried chilli
• 1 cup corn kernels
• 1 cup diced onion
• 1 cup diced zucchini
• 1 cup diced red capsicum
• ½ cup chopped parsley
• ½ cup shredded parmesan cheese
• 1 tablespoon lemon zest
• 2 cups of brown basamati or wild rice or a combination of the two, cooked
• 2 cups skim milk
• 1 cup water to steam