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Bean, tomato and olive risotto

Ingredients:

1 tsb olive oil (optional) or water or a non-stick pan

100g salami, sliced

1 onion, chopped

2 garlic cloves, crushed

1 1/2 cups Arborio/brown rice

400g can diced tomatoes

1 cup black beans (beans of choice)

1 cup vegetable stock

1/2 cup water

250g punnet grape tomatoes

1/3 cup seedless black olives

1/3 cup grated parmesan

2 tablespoons parsley or basil, chopped

 

Method:

  1. Heat olive oil/water in a crockpot/pan on the stove. Sauté onion and garlic for 2-3 minutes.
  2. Add rice, stirring until well coated (I pre-cooked my rice). Add stock Simmer 2-3 minutes until liquid evaporates.
  3. Stir in canned tomatoes, stock and water. Bring to boil.
  4. Stir and add beans, grape tomatoes, olives. Simmer for 10 minutes. Serve topped with parsley/basil.

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