Runner bean, rocket and roasted pepper risotto recipe

  • Serves 4
  • 30 mins
  • 411 calories / serving
  • Healthy
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Runner bean, rocket and roasted pepper risotto hero 843c8a49 1128 4f33 adc0 90b2d8cf4691 0 472x310

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.

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  • 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
  • 75g (3oz) rocket
  • 50g Parmesan shavings
  • Energy 1735kj 411kcal 21%
  • Fat 12g 16%
  • Saturates 5g 27%
  • Sugars 6g 6%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 70.6g Protein 10.5g Fibre 3.1g


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