![Cannellini Bean Rissotto with Cranberries and Baby Spinach](https://recipe-images.azureedge.net/Medium/b3fb8895-a779-4cdb-8fb7-95340602a283.jpg/)
Cannellini Bean Rissotto with Cranberries and Baby Spinach
Ready in 40 minutes
• Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 24, 2016.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 24, 2016.
Enough for 3 or more for 2!
Ingredients
CANNELLINI BEAN RISOTTO
- 1 brown onion, finely diced
- 1 clove garlic, minced
- 1/4 cup white wine or vegetable stock
- 3/4 cup aborio rice
- 1 can cannellini beans, drained and rinsed
- 2 cups vegetable stock
- 1 tablespoon butter
- 50g finely grated parmesan cheese
- 1/2 bag baby spinach leaves
- 50g dried cranberries
- Juice of 1 lemon
GREEN BEANS AND COURGETTES
- 1 clove garlic
- 250g green beans
- 2 courgettes
TO SERVE
- 35g chopped walnuts
- 2 tablespoons chopped parsley
Steps
-
Heat a drizzle of oil in a large pot on medium to high heat. Add onion and garlic and cook for 3 minutes, or until softened. Add wine/stock, rice and cannellini beans and cook for 1 minute, stirring to coat rice. Add 1 ½ cups of the vegetable stock, reduce heat to low and simmer gently until most of the stock has been absorbed and rice is almost tender, about 15 minutes, stirring every few minutes. Add remaining stock and simmer until stock has been absorbed and rice is al dente (just tender), about 5 minutes, stirring often. Remove risotto from heat and stir through butter and half the parmesan. Set aside to rest while you cook the vegetables, about 5 minutes.
-
Mince garlic; trim ends from beans and slice courgettes on angle 0.5cm. Heat large, dry, fry-pan on medium heat and toast walnuts for 1–2 minutes, until golden. Remove from pan and set aside. Heat a drizzle of oil in same pan on medium to high heat and cook garlic, beans and courgettes for 2–3 minutes, or until tender. Season to taste with salt and pepper.
-
Fold spinach and cranberries through risotto and season to taste with lemon juice, salt and pepper.
-
Divide risotto between bowls and top with remaining parmesan, a sprinkle of parsley and walnuts. Serve vegetables on the side.
Nutritional Information
Energy |
2374 kj 567 kcal |
---|---|
Protein | 24.3g |
Carbohydrate | 69.5g |
Fat | 16.6g |