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Pepperoni and Green Bean Risotto

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Easy (2874)      Dinner (2274)      Family (1525)      Rice (247)      Tasty (42)      Risotto (42)      Green Beans (12)      Red capsicum (4)      Pepperoni (2)     


Risotto is quite time consuming as you virtually have to stir much of the time, however this recipe was well worth it!

It uses chicken soup which I always have in the freezer, though you could use bought one.

I made it with a parsley and tomato salad as I have so much parsley growing in the garden - I also have green beans which I used in the risotto.

Preparation Time: 5 minutes
Cooking Time: 35 minutes
Serves: 2 - 3

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.

#Green beans
#Red Capsicum
I like this Recipe - 3
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