Olive, edamame bean and Manchego 'risotto'
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil in a pan and sauté the onion for 3-4 minutes. Add the garlic and cook for a further minute.
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Add the wine and simmer for 2-3 minutes, or until the liquid has reduced by half.
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Add the rice and stir well. Gradually add the stock a little at a time, stirring between each addition until all the liquid has been absorbed.
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Add the edamame beans, butter, cheese, sun-blushed tomatoes and olives and stir well. Heat gently until the cheese has melted and the beans are tender.
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To serve, place the risotto into a bowl and sprinkle with the remaining Manchego cheese.
Ingredients
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 garlic clove, finely chopped
- 100ml/3fl oz white wine
- 250g/9oz cooked brown rice
- 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
- 50g/2oz edamame beans, pods removed
- 25g/1oz butter
- 30g/1oz Manchego cheese, grated, plus extra to serve
- 1 tbsp sun-blushed tomatoes
- 1 tbsp black olives, stones removed
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