Green Bean Risotto
Green Bean Risotto Recipe - A
tasty
treat for anytime of
day
By: Isabel Robson
Serves: 2
Preparation: 40 minutes
Ingredients:
200g Green beans (sliced)
150g Basmati rice (Quick cook)
1 Sweet red pepper
1 Onion (medium)
2 Garlic cloves
2 tsp paprika powder
3 Medium carrots
3 Small red tomatoes
3 tsp Soy sauce
2 tsp Peri Peri sauce
3 tsp Olive oil
1 Large parsnip
1 tsp rosemary leaves
3 tsp white wine
1 tsp rice vinegar
1 tsp honey
1/2 chili (de-seeded)
1 Litre hot water
Serves: 2
Preparation: 40 minutes
Ingredients:
200g Green beans (sliced)
150g Basmati rice (Quick cook)
1 Sweet red pepper
1 Onion (medium)
2 Garlic cloves
2 tsp paprika powder
3 Medium carrots
3 Small red tomatoes
3 tsp Soy sauce
2 tsp Peri Peri sauce
3 tsp Olive oil
1 Large parsnip
1 tsp rosemary leaves
3 tsp white wine
1 tsp rice vinegar
1 tsp honey
1/2 chili (de-seeded)
1 Litre hot water
- Finely chop garlic and onion.
- Stir fry in hot deep pan with rice vinegar and olive oil for 30
seconds before adding rice and stir for another 20 seconds.
- Add sliced carrots, chopped tomatoes, chopped chili, chopped
pepper and sliced parsnip.
- Add honey, chopped rosemary leaves, paprika powder and stir
gently for 20 seconds.
- Pour Peri Peri sauce, Soy sauce and add 1 cup of hot water.
- Season to taste.
- Stir regularly but gently and add 1 cup of hot water at the time
or as soon as the sauce is getting dry.
- Add sliced green beans at this point.
- Repeat process for about 15 minutes or until rice is cooked.
- Cover rice pan with lid until serving to preserve moisture.
