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Cannellini bean and red onion risotto

Silvana Franco
The creamy texture of cannellini beans lend themselves beautifully to this delicious risotto by Silvana Franco

Cannellini bean and red onion risotto

Method

1. Heat the oil in a large pan and gently cook the onion, garlic and thyme for 5 minutes until softened. Add the rice, stir for a few seconds then pour in the wine.

2. Bubble rapidly until the wine evaporates, then slowly add the stock in batches, letting the rice absorb the liquid each time before adding more. Add the beans about halfway through - keep the heat fairly high and the whole process should take about 20 minutes.

3. Season with pepper. Once all the liquid has been absorbed and the grains are soft and creamy, divide the risotto between bowls. Top each serving with a sprinkling of Parmesan and a good grinding of black pepper and serve swiftly.

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Serves: 6

Prep: 5 min
Cook: 25 min

Ingredients
1 tbsp Olive oil
1 large red onion, finely chopped
2 cloves Garlic, finely chopped
4 sprigs Thyme
500g Risotto rice
200ml dry white wine
1 litre hot vegetable stock
800g canned cannellini beans, drained and rinsed
2 tbsp finely grated Parmesan
1 pinch freshly ground black pepper