Today's menu #13 Risotto with Grain and Beans
Ingredients (4 People)
|
Mixed Grains Broad Beans Green Peas Spinach Asparagus Minced Onions White Wine Soup (Mix stock cube with water) Grated Parmesan Cheese Butter |
1 cup 20 1 cup Handful 5 1 Tablespoon 1/4 cup 3 cups 1/4 cup 1 tablespoon |
1. Place mixed grains and two cups of water in a pan and cook over high heat. When it boils, reduce heat to low and cook for 15 minutes.
2. Boil broad beans and green peas, then drain. Remove thin skin of broad beans. Boil spinach, drain and squeeze out excess moisture, and cut into 1 inch length. Slice off the bottom hard part of asparagus and cut into 1 inch length.
3. Heat a tablespoon of butter in a pan. Add minced onion and cook for 2-3 minutes over a low heat. Add broad beans, green peas and asparagus. Then add spinach.
4. Add cooked mixed grains and white wine to the pan. Pour in just enough soup to cover. Cook for 7-8 minutes over a medium heat, adding more soup as it cooks.
5. When the broad beans have softened, add a pinch of salt and mix. Then turn off the heat. Add butter and grated parmesan cheese and mix.
6. Enjoy!
