Creamy White Bean Risotto

1

Bring vegetable broth to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.

2

Add 2 Tbsp olive oil to a large pot and warm over medium heat. Add the onion and a pinch of salt and sauté for 6-8 minutes, until onions are soft and translucent. Add the garlic and sauté for another 1-2 minutes, stirring occasionally, until fragrant.

3

Add the rice to the pot with ¼ tsp salt and stir to combine. Cook for 1-2 minutes to lightly toast the rice.

4

Add the white wine and stir to combine. Bring the wine to a simmer and allow to reduce, stirring occasionally until almost fully absorbed, approximately 2-3 minutes.

5

Add a ladleful (approximately ½ cup) of warmed vegetable stock. Bring to a simmer, stirring occasionally to prevent burning, until liquid is almost fully absorbed. Repeat this process until the rice is cooked to al dente, approximately 30-35 minutes in total. You may not use all of the broth. The rice should be cooked through with a slight bite in the center, and the consistency should be creamy but not soupy.

6

Stir in the beans and cook until heated through, approximately 1-2 minute. Remove from heat and stir in Parmesan cheese, butter, remaining salt and black pepper.

7

Serve warm with a sprinkle of parmesan cheese on top! Keeps well in a sealed container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding additional broth as required.

8

Substitutions: Use any white bean of your choice. White kidney beans, navy beans, cannellini or great northern beans all work well. Substitute vegan butter and vegan parmesan cheese if plant-based. Swap chicken or beef broth for vegetable broth if you prefer. Add in roasted vegetables of your choice for extra flavor and fiber! Swap Carnaroli rice for Arborio.