Method

1. Dissolve 1 vegetable stock cube in 1L (4 cups) of water and set aside.
2. Heat the extra virgin olive oil in a large, deep, non-stick frypan over a medium heat.
3. Add the chopped red capsicum, green capsicum, zucchini and diced red onion. Cook for approx. 10 minutes or until softened.
4. Add the crushed garlic and finely chopped chilli. Mix well and cook for 2 minutes.
5. Add the arborio rice, ground paprika, finely chopped parsley and cracked black pepper. Mix well and cook for 1 minute.
6. Reserve ½ cup of the prepared vegetable stock, then add the remaining stock to the pan. Bring to the boil, then reduce the heat to low and simmer, covered, for 20 – 25 minutes, without stirring.
7. Once the rice has cooked, arrange the halved cherry tomatoes over the top, gently pushing the tomatoes into the rice. Ladle over the reserved ½ cup of stock. Without stirring, cook for a further 5 minutes, uncovered, or until the rice has absorbed the liquid.
8. Remove from the heat and allow to cool slightly. Top with chopped coriander and serve.