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Archive of BBC Food Recipes

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


  1. Heat the oil in a pan and sauté the onion for 3-4 minutes. Add the garlic and cook for a further minute.

  2. Add the wine and simmer for 2-3 minutes, or until the liquid has reduced by half.

  3. 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.

  4. 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.

  5. 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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Olive, edamame bean and Manchego 'risotto'

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