Green Bean & Risotto Rice Salad

Green Bean & Risotto Rice Salad


15 ml butter

1 garlic clove, finely chopped

500 ml risotto rice, uncooked

5 x 250 ml (1.25L) vegetable stock

180g McCain Green Beans

45 ml basil pesto

4 spring onions, chopped

50g Parmesan cheese, grated

5g basil leaves, torn

30 ml shaved Parmesan, to serve




Prep Time: 10 - 15 minutes
Total Time: 15 - 20 minutes

  1. Sauté garlic and butter in a large saucepan, add risotto rice and the vegetable stock, stir and bring to the boil.
  2. Cook on medium heat until the liquid has evaporated and the rice is cooked, adding more stock if necessary. Set aside to cool.
  3. Meanwhile in a small saucepan filled with boiling water, simmer the McCain Green Beans for 2 - 3 minutes, drain and set aside.
  4. Toss the rice with pesto, spring onions, green beans and grated Parmesan.
  5. Season to taste and garnish with basil leaves and shaved Parmesan.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Green Beans #parmesan #risotto #salad

Variations, Hints and Tips

  • Alternatively use McCain Garden Peas.
  • Serve this recipe warm as a winter meal, or at room temperature as a summer salad.
  • Add 125 g crispy bacon or shredded tuna to this recipe.