Try it Tuesday – Tomato and butter bean risotto
Hi everyone this weeks recipe is a risotto, and as you know I do love a good risotto, this will be my second one but this is very different to my mushroom one.
I served this with sausages (and veggie sausages for my daughter) but I think it could equally work well as a stand alone meal. Kudos to Karen Jeffery in Orpington who shared this recipe with take a break magazine.
| Prep Time | 5 Mins max |
| Cook Time | 15 |
| Servings |
|
- 400 grams Tin of butter beans
- 350 grams Arborio rice (or any other risotto rice)
- 1 Onion chopped
- 3 Cloves of garlic crushed
- 1 Litre Vegetable stock
- 2 tbsp olive oil
- 400 grams Chopped tinned tomatoes
Ingredients
|
|
- Start by heating the oil in the pan and fry until the onion is soft and translucent. Then add in the garlic and cook for a further minute.
- Next add in the rice and stir for a minute. Add in all of the veg stock, bring to the boil then cover and let it simmers for about 6mins.
- Then add in the tomatoes and drained butter beans stir again, cover and simmer for a further 8 mins or until the rice is cooked to your liking and serve.
This risotto was simple but tasty and it was nice that we where all pretty much able to enjoy the same dinner. I think that next time I might try adding a bit of paprika, but other than that I wouldn't change it. It made a really yummy alternative accompaniment to the sausages too.
Thank you you so much for taking the time to read this weeks try it Tuesday, I'd love to see what your trying or if you give one of my recipes a go, please share with me on social media, Instagram and Twitter @sparkly_mummy
2 Responses to Try it Tuesday – Tomato and butter bean risotto
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This looks yummy. I’m wanting to give risotto a go and this one appeals to me more than the usual mushroom risotto you hear of all over the place.
That looks really nice. I love the texture of butter beans and they’re so good for you too. #foodiefriday