Red onion and bean risottoby Dan Briggs |
| Preperation time: 5 mins Cooking time: 30 mins Serves: 6 |
| Recipe Ingredients |
| 1 red onion, chopped; 2 x 410g cans of cannellini beans, drained and rinsed; 500g risotto rice; 2 garlic cloves, chopped; 200ml white wine; 1 litre hot vegetable stock; 4 fresh sprigs of thyme; 1 tbsp olive oil; 2 tbsps grated parmesan; ground black pepper |
| Recipe Method |
| Heat the olive oil, add the onion, garlic and
thyme and gently cook for 5 minutes. Add the rice and coat each
grain with the oil. Add the wine and allow to boil until the wine
evaporates. Add the stock gradually in stages, allowing the rice to absorb each portion of the stock before adding the next. Halfway through adding the stock add the beans. Season with the black pepper and sprinkle on the parmesan just before serving. |
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