risotto with beans and tomatoes

risotto with beans and tomatoes
26th October 2016 Katie

risotto

Risotto con Fagioli, from Italy, with love.  This is a fairly traditional recipe from Northern Italy where it is common to use beans or potatoes in a risotto.  This misses out butter and parmesan normally stirred in at the end of cooking, but the delicious flavour of good quality olive oil more than makes up for it.  And no standing at the hob constantly stirring, as you want the rice fairly ‘al dente’ to compliment the beans.


risotto with beans and tomatoes

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Prep Time5minutes
Cook Time20minutes

risotto with beans and tomatoes

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Prep Time5minutes
Cook Time20minutes

Ingredients

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Ingredients

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Instructions
  1. In a heavy-bottomed pan, heat the olive oil over a medium heat and add the grated or crushed garlic. Stir for about 10 seconds. Add the rice and continue stirring until all the grains are covered.
  2. Add the apple cider vinegar to the water and then stir into the rice. Add the hot stock and cover for 15 minutes, giving a quick stir every few minutes to prevent the rice from sticking to the bottom of the pan.
  3. At the end of the 15 minutes, rinse the drained beans and add to the pan with the tomatoes. Cook for a further 5 minutes.
  4. Serve in bowls, sprinkled with the chopped parsley and an additional drizzle of olive oil on top.

Nutrition Facts
risotto with beans and tomatoes
Amount Per Serving
Calories 429
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Sodium 205mg
9%
Potassium 327mg
9%
Total Carbohydrates 95g
32%
Dietary Fiber 4g
16%
Sugars 3g
Protein 11g
22%
Vitamin A
31%
Vitamin C
25%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.

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