Herbed vegetable risotto

Ingredients:

For the rice:
1½ cup cooked Rice
2 tbsps Butter
2 cloves Garlic chopped
2 Spring onions chopped
¼ cup Tomatoes chopped
½ cup Zucchini cubed
Salt and pepper to taste

For the herb sauce:
1 tsp Butter 1 cup White sauce 1 tsp Tabasco 1 tbsp Chopped parsley 1 tbsp Chopped basil Salt to taste

Method:

For the rice:

• Melt the butter and add the garlic and spring onions. Deep-fry for a few minutes.
• Add tomatoes and zucchini. Cook on medium heat until done but still crisp.
• Add salt and pepper to taste.

For the sauce:

• Melt the butter and add the parsley and basil. Cook for a few seconds.
• Add white sauce, Tabasco and salt. Now mix rice, vegetables and the sauce.
• Take out in a serving bowl and serve warm. It can be warmed in the microwave or in an oven.