Healthy Recipes Blog

I’ve been a big fan of beans ever since I became a vegetarian when I was fifteen. I have occasionally eaten meat since, I must confess, but I still love dishes based on pulses. Here’s a great recipe based on the humble mung bean - cheap, nutricious and delicious…

Mung Bean Risotto - serves 4

350 g (12 oz) mung beans, soaked in water overnight
2 tbsp olive oil
2 chopped onions
450 g (1lb) brown rice
1.4 litres (2.5 pints) vegetable stock
6 tbsp mixed fresh herbs (I use parsley, thyme, basil and mint)
salt & pepper
2 tbsp pumpkin seeds

Drain the beans and rinse them. Heat 1 tablespoon of olive oil in a large suacepan and fry the onions until soft. Add the drained beans and rice and stir in. Pour in the vegetable stock, bring to the boil and simmer for 40 minutes until water has been absorbed and rice and beans are tender.

Add the herbs and salt and pepper to taste and mix gently.

Fry the pumpkin seeds in the remaining oil, serve the risotto with the seeds sprinkled on top.