Chilli bean risotto

Chilli bean risotto

Serves 4

Points: 9 points in total, 2½ per serving

1 medium onion, chopped
2 cloves garlic, crushed
2 teaspoon(s) olive oil
115 g cooked Arborio (risotto) rice,
1 stock cube, (use vegetable stock cube to make 1 pint)
2 large tomatoes, skinned and chopped
1/4 teaspoon oregano, dried (a good pinch)
200 g cooked kidney beans, in chilli sauce
salt, to taste

Black pepper to taste
15 g parmesan cheese, freshly grated
1 tablespoon(s) parsley, chopped fresh

Heat a large, non-stick frying pan until hot and then toss in the onion, garlic and oil. Sauté for 5 minutes, until softened.

Add the rice and cook, stirring, for 1 minute, until opaque.

Stir in a quarter of the stock and cook gently until it has all been absorbed. Stir occasionally.

Add the remaining stock in three or four steps, stirring frequently and ensuring all the stock has absorbed each time before you add any more. This will take about 15 minutes.

When the rice is softening and nearly all the stock has been absorbed stir in the tomatoes, kidney beans in chilli sauce, oregano and seasoning.
Serve at once, sprinkled with Parmesan cheese and parsley.