WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 15
Cooking Time: 20
Place olive oil in a fry pan; add leek, eggplant, capsicum, lemon rind and juice cook for 5 minutes on medium-high heat.
Add tomatoes and cook for a further 2 minutes. Remove.
In the same pan heat stock until it boils, add risoni, return to the boil, cook for 3 minutes.
Add fish and cooked vegetables and cook for a further 7 minutes, stirring occasionally.
Remove from heat, stir through olives.