Broad Bean & Cabbage Rissoto Recipe

Ingredients:

Method:

Wash and shred the cabbage and put it with the rice and a couple of teaspoons of salt into a large pan of boiling water. Simmer for 10 minutes.
Parboil the beans for 2 to 3 minutes, then drain.
Add the beans to the cabbage/rice and cook for a further 10 minutes or so until the rice is fully cooked.
Drain well and pile the mixture into a warmed serving dish.
Sprinkle with the parmesan cheese and pepper and fold gently to mix together.

Serves 4 and low on energy costs. If you're feeling less frugal, some melted butter folded in with cheese is lovely.