RICE NUGGETS IN A HERBY TOMATO SAUCE

Pour 600ml of vegetable stock into large saucepan and add 1 bay leaf. Bring the stock to the boil and then add 175 gm of aborio rice and stir . Cover and simmer for 15 minutes , then remove the lid and cook for a further 5 minutes until the rice is tender and all the stock is absorbed . Stir frequently towards the end of the cooking time . Now rewmove from heat and leave to cool . Once the rice has cooled add 50 gm of grated cheddar cheese , 1 egg yolk lightly beaten , 1 tbs of plain flour and 2 tbs of chopped parsley into the rice . Lightly season with cracked black pepper and salt , then shape into walnut sized balls . Cover and refrigerate . To prepare the herby sauce add 1 tbs of rice bran oil to the cleaned saucepan along with 1 onion , peeled and sliced . Cook till the onion softens. Add 2 tbs of minced garlic , 1 small yellow capsicum trimmed and diced . Finally stir through 1x 400gm can of diced tomatoes and 1 tbs of fresh basil . Add the rice nuggets to the sauce and simmer over a low heat for 10 minutess . Serve into warmed bowls , serve hot and sprinkled with grated Parmesan cheese .