Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1⅓ tablespoon | Garlic |
2 \N | Shallots |
1 \N | Stick of celery |
1 tablespoon | Fresh rosemary |
6¼ ounce | Risotto rice |
3¾ cup | Vegetable stock |
14⅛ ounce | Butter beans |
2 \N | Tomatoes |
1 tablespoon | Parmesan |
Preparation: Chop the garlic cloves, shallots, celery, grate the : parmesan, dice the tomatoes 1. Heat the olive oil inb a large saucepan. Add the garlic, shallots, celery and rosemary to the pan and cook for 5 minutes until softened.
2. Stir in the rice and cook for a further minute. Add the vegetable stock, cover and simmer for 10 minutes. Stir in the beans and tomatoes and cook for a further 10-15 minutes until the rice is tender.
3. Season to taste and ladle into bowls. Sprinkle with parmesan and serve at once with fresh bread. Per Serving:
268 Calories 4g Fibre (h) 49g Carbohydrate (h) 5g Fat (m) 1g Saturated Fat (l) 9g Protein (m) 1.56g Salt (h) Submitted By KAZ DUNKLEY On 04-02-95