Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 6 1/4 oz Risotto rice
1 1/3 tb Garlic 3 3/4 c Vegetable stock
2 Shallots 14 1/8 oz Butter beans
1 Stick of celery 2 Tomatoes
1 tb Fresh rosemary 1 tb 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

Browse by categories