Baked rice with beans and peppers
Instructions
Slice and saute the onions and garlic, add the rice and toast.
Squirt with the broth to which you added saffron, reached the boiling point lower the heat and cook in hot oven for about 20 minutes.
Meanwhile scalded the beans in salted water for about 10 minutes, lightly stir-fried peppers cut into strips, add salt and pepper.
When soft, add the drained beans and the tomatoes cut into wedges.
Remove the rice from the oven, sgranatelo well, season it with vegetables, pour it on a sheet of oven paper, seasoned with a little olive oil, seal and place in the oven for about 10 minutes.
You can also prepare individual wrappers.
Ingredients and dosing for 1 person
- 250 g of rice for risotto
- 300 g of fresh fava beans (or frozen fava beans)
- 2 onions
- 1 clove of garlic
- 50 cl of vegetable broth
- 1 sachet of saffron
- 10 cherry tomatoes
- 1 green pepper
- 1 red pepper
- Salt
- Pepper
- Olive oil