Monday, 11 May 2015

Meat Free Monday - Mega Quick Bean & Herb Risotto

Green Beans, Fresh Oregano & Parsley Risotto with Truffle Oil

This was one of those dishes that came together on the spur of the moment through emptying out the last few bits I had in the fridge. I used up some leftover herbs and beans and managed to pull off a delicious, indulgent dinner and one where my boyfriend felt totally guilty for all the hard work and effort I’d put into it…little does he know it was no bother at all! I added in the black beans as they’re a good source of protein which vegetarians can sometimes struggle to get. I aim to include some form of protein in most veggies meals I cook,  sometimes only eating vegetables doesn't quite cut it.

Feeds 4
Preparation Time 5-10 minutes
Cooking Time – 15-20 minutes

Ingredients –
Large knob of butter (Around 40g)
Sprinkle of sea salt & black pepper
1 White onion – Finely diced
2 Cloves of garlic - Crushed and finely sliced
2 Bay leaves
400g Risotto rice -
Glug of white wine
2.5 Liters of vegetable stock (good quality can make all the difference)
Handful of green beans - Ends removed and finely chopped
1 Can of black beans – Rinsed before adding
Handful of oregano leaves – Finely chopped
Handful of curly parsley – Finely chopped (flat leaf works too)
Knob of butter
50g of Parmesan (or vegetarian substitute) –Finely grated
Drizzle of truffle oil (optional)

Instructions –
Start by adding the butter to a large pan over a medium heat, once melted add in the diced onion, garlic, dry rice, bay leaf and season. Stir for a few minutes so all the rice is evenly coated in the butter (be careful not to allow the rice or onion to brown). Increase the heat and pour in the white wine and stir some more, allow to boil for a minute or two then pour in the stock a glug at a time, continuously stirring and ensuring it doesn't stick. Once the rice has cooked through (ideally you want it still a little crisp) add in the black and green beans plus the fresh herbs and stir thoroughly cooking for a further minute or so. Just before you serve add a small knob of butter and Parmesan/veggie alternative (I left out the Parmesan but it’s great to have with) and stir. Check the seasoning and adjust as necessary. If you like truffle oil treat yourself to a drizzle before getting stuck in.
TIP - If at any point the risotto becomes too thick or dry just add some more stock or a splash of water

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