Green Bean & Risotto Rice Salad
Green Bean & Risotto Rice Salad


15 ml butter

1 garlic clove, finely chopped

500 ml risotto rice, uncooked

5x 250 ml (1.25L) vegetable stock

180 g McCain Green Beans

45 ml basil pesto

4 spring onions, chopped

50 g Parmesan cheese, grated

5 g basil leaves, torn

30 ml shaved Parmesan, to serve




  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 2-3minutes, 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.

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.