Brown Rice Tomato and Kabocha Risotto - Tiger-Corporation

Ingredients

• 2 cups short grain brown rice
• 14.5 ounce can diced tomatoes
• 200ml low sodium chicken broth or vegetable broth
• 2 tablespoons ketchup
• 2 teaspoons plain rice vinegar
• 1 tablespoon extra virgin olive oil
• ½ cup onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, finely chopped
• 1 cup, kabocha squash, peel and cut into bite size pieces
• ½ cup grated parmesan cheese
• Salt and pepper, to taste