Green Risotto with Spinach, peas, Herbs and Runner beans
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 75.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 50.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
View full nutritional breakdown of Green Risotto with Spinach, peas, Herbs and Runner beans calories by ingredient
Number of Servings: 10
Ingredients
-
1 tablespoon olive oil
1 onion chopped
1 stalk finely choppedcelery
4 oz runner beans
1 teaspoon vegetable stock powder
1 large garlic clove crushed
13 ounces risotto rice
8 ounces white wine
4 ounces spinach fresh
4 ounces frozen peas
3-4 Tbls chopped herbs
Directions
I prefer Risotto Rice in this dish.
Heat olive oil in large saucepan. Add onions and celery, stir, then cover for 7 minutes.
Cook runner beans for 4-5 minutes or until just tender. Drain and set aside, reserving the liquid, make the liquid up to 1.2 liters and put into a pan with the vegetable stock powder. Bring to a boil and keep warm.
Add the garlic and rice to the pan with the onions and stir well. Add half the wine and continue cooking, stirring until the wine has bubbled away. Repeat the process with the rest of the wine, then add the hot stock in the same way, a ladleful at a time.
When the rice is tender and all or most of the stock has been used up - about 25 minutes, add the spinach, beans, peas and herbs of your choice, cover and leave to stand 5 minutes until the spinach is cooked.
Can put parmesan cheese on top
Serving Size: 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JUMBO1234.
Heat olive oil in large saucepan. Add onions and celery, stir, then cover for 7 minutes.
Cook runner beans for 4-5 minutes or until just tender. Drain and set aside, reserving the liquid, make the liquid up to 1.2 liters and put into a pan with the vegetable stock powder. Bring to a boil and keep warm.
Add the garlic and rice to the pan with the onions and stir well. Add half the wine and continue cooking, stirring until the wine has bubbled away. Repeat the process with the rest of the wine, then add the hot stock in the same way, a ladleful at a time.
When the rice is tender and all or most of the stock has been used up - about 25 minutes, add the spinach, beans, peas and herbs of your choice, cover and leave to stand 5 minutes until the spinach is cooked.
Can put parmesan cheese on top
Serving Size: 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JUMBO1234.