Cannellini Bean Rissotto with Cranberries and Baby Spinach

Steps

1. 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.
2. 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.
3. Fold spinach and cranberries through risotto and season to taste with lemon juice, salt and pepper.
4. Divide risotto between bowls and top with remaining parmesan, a sprinkle of parsley and walnuts. Serve vegetables on the side.