Ingredients pt 1

• 1 tbsp aged balsamic vinegar (Sulphites)
• 240g butter beans (drained)
• 400g chopped tomatoes
• 1 garlic clove
• 1 red onion
• 1 tbsp smoked paprika
• 1 handful of fresh flat-leaf parsley
• 2 red pepper
• 1 vegetable stock cube (Celery)
• 40g brown rice
• 200g Moroccan falafel with red pepper & apricot

Method pt 2

1. Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the rice, then place in a saucepan with 400ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain. Dissolve the stock cube in a jug with 50ml boiling water.
2. Finely chop the onion. Finely chop or crush the garlic. Deseed the peppers and dice into small cubes. Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the peppers, onion, garlic and paprika. Cook for 5 mins, until beginning to soften, then add the tomatoes, vinegar and stock; simmer for 10 mins.
3. Place the falafel on a lined baking tray and bake for 8-10 mins, until crisp and heated through.
4. Roughly chop the parsley; add half the parsley to the sauce. Drain the beans, rinse, then add too. Season with sea salt and black pepper.
5. Once the rice is drained, add to the sauce. Simmer all together for 1-2 mins, until the sauce has thickened.
6. Serve the risotto topped with the falafel. Garnish with the remaining parsley.