Risotto soup

Cooking : time 10 to 30 mins

Ingredients

%26frac12; pint chicken or vefetchable stock
150g/5 %26frac14;oz quick cook risotto rice
50g/1%26frac34;oz runner beans, chopped
100ml/3%26frac12;fl oz Greek-style yoghurt
splash cream
salt and freshly ground black pepper
handful fresh coriander, chopped
handful fresh parsley, chopped

Method

1. In a heavy based frying pan heat the stock and rice.
2. Add the beans, Greek-style yoghurt, cream, seasoning and half the herbs.
3. Simmer for 6-8 minutes.
4. Serve in a bowl lidped with the remaining herbs.







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Orignal From: Risotto soup