Olive, Edamame Bean and Manchego 'Risotto'

A quick vegetarian risotto made with brown rice, edamame beans, and Manchego cheese, finished with sun-blushed tomatoes and olives.

Vegetarian Quick Lunch Rice Spanish-Inspired

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

71.3g

per serving

71.3 g total

Fat

65.2g

per serving

65.2 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Manchego Cheese

grated

to taste

Manchego Cheese

extra for serving

GrainsCereals

250

Brown Rice

cooked

LegumesPulses

Edamame Beans

pods removed

Liquids

100

White Wine

150

Vegetable Stock

hot; can use chicken stock if not vegetarian

NutsSeeds

clove

Garlic

finely chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Red Onion

finely chopped

Sun-Blushed Tomatoes

approx 1 tbsp

Black Olives

approx 1 tbsp, stones removed

Method

Heat oil in a pan and sauté the onion for 4 minutes.

Add the garlic and cook for one more minute.

Pour in the wine and simmer until reduced by half.

Stir in the rice and gradually add the stock until absorbed.

Add beans, butter, cheese, tomatoes, and olives to the pan.

Heat gently until the cheese melts and beans are tender.

Serve in a bowl topped with extra Manchego cheese.