Broad Bean & Cabbage Rissoto Recipe
Ingredients:
- 8 oz (225 g) broad beans
- 12 oz (340 g) cabbage, shredded
- 10 oz (280 g) arborrio rice
- 2 ozs grated parmesan cheese
- Salt and pepper
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.
Filed under Recipe, Vegetarian Recipes by Val
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