Ingredients About 100 g green beans
3½ cups chicken stock 1 tbsp tomato paste
10 g butter
1 tbsp olive oil
½ large onion
½ medium red capsicum, chopped finely
1 cup arborio rice
100 g pepperoni, sliced thinly
About 25 g green olives
Boil or microwave the beans slightly, until they are slightly softened only.
Bring the stock and tomato paste to a boil, turn to low and leave covered while you prepare the risotto.
Heat some oil in a pan and add the butter. Cook the chopped onion and capsicum, stirring until the onion is soft - about 5 minutes.
Add the rice, and stir to coat in the oil.
Add in one cup of the hot stock and cook, stirring over a low heat.
Once this is absorbed keep adding in cup fulls until all the liquid is absorbed. Take care that it does not stick as each lot of liquid is absorbed.
The total cooking time for this will be about 30 minutes, and the rice should be tender by then.
Turn off the heat, and add the beans, pepperoni and olives, and stir till it is all mixed.
For the salad, just chop up the parsley very fine, and add chopped finely cut tomatoes.
I added olive oil, balsamic vinegar, and pumpkin seeds, as well as some home made beetroot.
Serve, and it can be reheated in the microwave for several more days.