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Cannellini bean and red onion risotto

 

Very beautiful recipe, these beans are cooked very tasty!
29

Yield

8

servings

Prep

5

min

Cook

20

min

Ready

25

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon olive oil
1 large red onion
finely chopped
2 cloves garlic
finely chopped
4 each thyme
sprigs
*
500 grams risotto
rice
*
200 grams white wine
dry
1 litre vegetable stock
hot
*
800 grams beans
canned cannellini, drained and rinsed
2 tablespoons Parmesan cheese
1 pinch black pepper
freshly ground
*

Directions

Heat the oil in a large pan and gently cook the onion, garlic and thyme for 5 minutes until softened.

Add the rice, stir for a few seconds then pour in the wine.

Bubble rapidly until the wine evaporates, then slowly add the stock in batches, letting the rice absorb the liquid each time before adding more.

Add the beans about halfway through - keep the heat fairly high and the whole process should take about 20 minutes.

Season with pepper.

Once all the liquid has been absorbed and the grains are soft and creamy, divide the risotto between bowls.

Top each serving with a sprinkling of Parmesan and a good grinding of black pepper and serve swiftly.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 16119% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 438mg 18%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 24%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 8%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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