Cannellini Bean Rice Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 6 ozs carrots (diced)
- 1 red Bell pepper (seeds removed, chopped)
- 2 cloves garlic cloves (crushed)
- 1 ½ cups Risotto
- 5 cups hot vegetable stock
- 14 ozs canned cannellini beans (drained and rinsed)
- salt
- freshly ground Black pepper
- To garnish
- cilantro
Preparation steps
1.
Heat the oil in a wide shallow pan and cook the carrots, pepper and garlic over a low heat for 10 minutes, until softened but not browned.
2.
Add the rice to the vegetables and stir for 1 minute, until the grains are glossy.
3.
Add a ladleful of stock to the rice. Stir continuously until it has been absorbed. Continue adding the stock a ladleful at a time, and stirring, for 25-30 minutes until the rice and vegetables are tender.
4.
Add the cannellini beans for the last 5 minutes of cooking.
5.
Remove the pan from the heat and season to taste with salt and pepper. Put into warmed serving bowls and garnish with coriander.
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