recipes
Country Bean Risotto
Risotto is easy to make, the secret of the success is to have the stock boiling & stir it in slowly.
serves 4
5 min prep
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ingredients
| 1 tablespoon oil 1 onion, peeled and chopped 1 clove garlic, peeled and crushed 1½ cups arborio rice 2 cups boiling chicken stock 1 small zucchini, thinly sliced 400g can tomato pieces, undrained 420g can Edgell Four Bean Mix, drained 2 tablespoons chopped fresh parsley 2 tablespoons shaved parmesan cheese, for garnish |
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instructions
step 1
Heat oil in a large pan, add onion and garlic and cook for 1 minute or until tender. Stir in rice and cook for 1-2 minutes or until rice changes colour.
step 2
Gradually pour in boiling stock, one cup at a time, stirring continually.
step 3
Add zucchini and undrained tomato pieces, cover and simmer for 15-20 minutes, stirring occasionally.
step 4
Stir in Edgell Four Bean Mix and parsley. Serve garnished with parmesan cheese.
recipe tip
For a tasty alternative, simply add 1 cup diced cooked chicken to the risotto during the last five minutes of cooking.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1840kJ (438Cal) | 428kJ (102Cal) |
| Protein | 15.2g | 3.6g |
| Fat - Total | 4.7g | 1.1g |
| - Saturated | 1.2g | 0.3g |
| Carbohydrate | 78.5g | 18.3g |
| - Sugars | 7.7g | 1.8g |
| Dietary Fibre | 8.5g | 2.0g |
| Sodium | 614mg | 143mg |
| Potassium | 564mg | 132mg |
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Country Bean Risotto
Country Bean Risotto
Risotto is easy to make, the secret of the success is to have the stock boiling & stir it in slowly.
ingredients
1 tablespoon oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1½ cups arborio rice
2 cups boiling chicken stock
1 small zucchini, thinly sliced
400g can tomato pieces, undrained
420g can Edgell Four Bean Mix, drained
2 tablespoons chopped fresh parsley
2 tablespoons shaved parmesan cheese, for garnish
instructions
step 1
Heat oil in a large pan, add onion and garlic and cook for 1 minute or until tender. Stir in rice and cook for 1-2 minutes or until rice changes colour.
step 2
Gradually pour in boiling stock, one cup at a time, stirring continually.
step 3
Add zucchini and undrained tomato pieces, cover and simmer for 15-20 minutes, stirring occasionally.
step 4
Stir in Edgell Four Bean Mix and parsley. Serve garnished with parmesan cheese.
serves 4 5 min prep recipe tip
For a tasty alternative, simply add 1 cup diced cooked chicken to the risotto during the last five minutes of cooking.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au