Quick Bean Champignon Olive Risotto Cream
Serves 4
A Quick Tasty Lunch Fix
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Prep Time
15 min
Cook Time
20 min
Total Time
30 min
Prep Time
15 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 cups Brown Rice
  2. 450g Canned Butter Beans
  3. 240g Canned Champignons
  4. 120g Black Olives
  5. 450ml Canned Coconutmilk
  6. 240ml Mungbean Broth
  7. 1 Tbs Cornstarch
  8. Pepper
  9. Salt
Instructions
  1. Wash the brown rice and cook in your rice cooker
  2. Take a pot add the broth with the drained champignons, butter beans and olives and heat-up
  3. Add the coconutmilk in your blender and add the cornstarch. Blend-up and add it to the pan to bring the creamy sauce together
  4. Once the rice is cooked put it in a bowl and pour the creamy sauce over it and stir it all together for a couple of minutes till you have a smooth risotto like consistancy ready to serve just don't forget season with pepper and salt according to your taste
  5. Put a couple of ladles on a plate and enjoy a tasty quick cheat risotto fix
  6. Bon appetit
Michel Nilles http://michelnilles.com/

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