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Mung bean and fresh herb risotto
Ingredients
350 g mung beans, soaked for two hours in cold water.
25 g butter
3 tbsp vegetable oil
1 1/2 large onions, chopped
450 g long grain brown rice.
1.4 litres vegetable stock.
6 tbsp chopped mixed fresh herbs (parsley, thyme, basil, mint).
Salt and pepper
Four tbsp pumpkin seeds
Method
You will need to soak the beans for four to six hours in cold water first (I usually leave them overnight).
Drain the beans, rinse them and drain again.
Using a large saucepan with a well fitting lid, heat the butter and 1 tbsp of the oil and fry the onion for about three minutes
Stir in the beans and rice.
Add the hot stock and bring to the boil.
Cover and simmer gently for 40 minutes or until the beans and rice are tender and all the stock has been absorbed.
Add the herbs with salt and pepper and gently mix in
Spoon the risotto into a serving dish and keep warm.
Fry the pumpkin seeds rapidly in the remaining oil for about 30 seconds (take care, as they jump about in the heat), then sprinkle over the risotto.
Serve hot.