Italian White Bean Risotto
A creamy Italian risotto with pungent flavor, made with cannellini beans and white wine. This comforting dish is perfect for a chilly evening.
Ingredients
- ●1 cup Risotto riceArborio rice works best
- ●1 can (15 ounces) Cannellini beans, drained and rinsedCanned beans for convenience
- ●1/2 cup White wineDry white wine, such as Pinot Grigio
- ●4 cups Vegetable brothHomemade or store-bought broth
- ●2 tablespoons Olive oilExtra virgin, for flavor
- ●1 medium Onion, finely choppedYellow onion for sweetness
- ●2 cloves Garlic, mincedPungent flavor, adjust to taste
- ●1 cup Parmesan cheese, gratedParmigiano-Reggiano for authentic taste
- ●2 tablespoons Fresh parsley, choppedFor garnish
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and cook until softened, about 3-4 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the white wine and cook until the liquid is almost completely reduced, about 2-3 minutes.
- 5
Add 1/2 cup of the vegetable broth to the skillet and cook until the liquid is mostly absorbed.
- 6
Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted.
- 7
Add the remaining vegetable broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
- 8
After 20-25 minutes of cooking, the rice should be tender and creamy.
- 9
Stir in the cannellini beans and cook for an additional 2-3 minutes.
- 10
Remove from heat and stir in the grated Parmesan cheese.
- 11
Season with salt and pepper to taste.
- 12
Serve hot, garnished with chopped fresh parsley.