Runner bean, rocket and roasted pepper risotto
Risotto is a terrific cupboard standby as it's so flexible and easy to cook.
What to do
- Heat the grill and cook red peppers on all sides until the skin has blistered and lifted. Remove and place in a bowl with a lid on top until cool. When cooled, peel away skin and cut peppers into strips.
- Melt butter and oil in a pan, add rice and garlic. Mix well. Add a ladleful of hot stock and stir well, simmer and repeat until all stock is added and the rice is just cooked.
- Slice beans and add for the final 3 minutes of cooking. Stir in the rocket (save some to garnish) and pepper strips, mix well and serve topped with rocket and Parmesan.
- Cost per serving: £1·20
- Serves: 4
- Time: 30mins
Ingredients
- 2 red peppers
- 15g (½oz) butter
- 1tbsp olive oil
- 300g (10oz) risotto rice
- 1 clove garlic, crushed and chopped
- 750ml (1¼ pints) hot vegetable or chicken stock
- 200g (7oz) runner beans
- 75g (3oz) rocket
- 50g (2oz) Parmesan shavings
Each serving contains
of your guideline daily amount
For further information on guideline daily allowances, please visit www.tesco.com/health
Wine match
A grassy, Chilean Sauvignon Blanc would go down well with the aromatic, herby flavours of the rocket.We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com
