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French Bean and Courgette Risotto


2 tablespoons olive oil
1 onion; finely chopped
2 cloves garlic; crushed
300 g Arborio rice
175 ml white wine
650 ml vegetable stock
175 g French beans; cut into thirds
150 g baby courgettes; sliced
150 g chestnut mushrooms; sliced
black pepper; to season
110 g Double Gloucester cheese; grated

Yield: 4 servings

Heat the oil and fry the onion until transparent. Add the garlic cloves and rice, stir well and add the wine. Cook for 2 minutes then add the stock. Cover and cook on a medium-low heat for 15 minutes. Add the vegetables, cover and cook for 8 minutes.

Season with pepper and then sprinkle over the cheese. Serve immediately.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.