risotto with beans and tomatoes
Servings Prep Time
4 5minutes
Cook Time
20minutes

Servings Prep Time
4 5minutes
Cook Time
20minutes

Ingredients

Instructions
  1. In a heavy-bottomed pan, heat the olive oil over a medium heat and add the grated or crushed garlic. Stir for about 10 seconds. Add the rice and continue stirring until all the grains are covered.

  2. Add the apple cider vinegar to the water and then stir into the rice. Add the hot stock and cover for 15 minutes, giving a quick stir every few minutes to prevent the rice from sticking to the bottom of the pan.

  3. At the end of the 15 minutes, rinse the drained beans and add to the pan with the tomatoes. Cook for a further 5 minutes.

  4. Serve in bowls, sprinkled with the chopped parsley and an additional drizzle of olive oil on top.