Green bean and ricotta three-grain risotto

Ingredients

50g Tesco Fresh & Easy diced onion, or similar
150g Riso Gallo 3 Grains Italian rice, spelt and barley, or similar
100g Tesco Fairtrade fine trimmed beans, or similar, halved
2 knobs of butter
1 garlic clove, crushed
Splash of dry white wine
300ml vegetable stock, hot
100g ricotta
Finely grated zest and juice of ½ lemon
Grated parmesan to serve

Ingredients

50g Tesco Fresh & Easy diced onion, or similar
150g Riso Gallo 3 Grains Italian rice, spelt and barley, or similar
100g Tesco Fairtrade fine trimmed beans, or similar, halved
2 knobs of butter
1 garlic clove, crushed
Splash of dry white wine
300ml vegetable stock, hot
100g ricotta
Finely grated zest and juice of ½ lemon
Grated parmesan to serve

Method

Melt a knob of butter in a large pan, then add the chopped onion and sweat for 10 minutes or until soft. Add the garlic and cook for another minute, then stir through the grains.
Turn up the heat, add the white wine, simmer for another 2 minutes or until all the liquid has been absorbed, then add a splash of stock. Keep adding a little more stock as each addition is absorbed, stirring all the time, until the grains are tender but still have a bit of bite.
Meanwhile, bring a pan of water to the boil and cook the beans for 3 minutes or until tender. Drain and refresh under cold water.
When the grains are cooked, stir in the beans, ricotta, lemon zest and the remaining butter. Season well and serve in ?bowls with a squeeze of lemon juice and a sprinkle of grated parmesan.

Method

Melt a knob of butter in a large pan, then add the chopped onion and sweat for 10 minutes or until soft. Add the garlic and cook for another minute, then stir through the grains.
Turn up the heat, add the white wine, simmer for another 2 minutes or until all the liquid has been absorbed, then add a splash of stock. Keep adding a little more stock as each addition is absorbed, stirring all the time, until the grains are tender but still have a bit of bite.
Meanwhile, bring a pan of water to the boil and cook the beans for 3 minutes or until tender. Drain and refresh under cold water.
When the grains are cooked, stir in the beans, ricotta, lemon zest and the remaining butter. Season well and serve in ?bowls with a squeeze of lemon juice and a sprinkle of grated parmesan.

delicious. tips

Next time… Make the most of summer’s bounty by adding peas, spinach or courgettes – or whatever green vegetables take your fancy

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine