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Rosemary Risotto with Borlotti Beans

Serves:
4

Preparation Time: 10 minutes

Cook Time: Varies

DescriptionEdit

Risotto is a classic comfort food dish. Thick, creamy and flavorful rice is enough to warm anyone's body and soul. This dish uses a bit of a shortcut with prepackaged risotto mix but that does not mean it's short on flavor. Borlotti beans may be a bit difficult to find - if you are lucky to have an Italian market nearby, you likely will find them there but some gourmet grocery stores may carry them. Pinto beans and rose coco beans can also usually sutstitute for borlotti beans. This particular risotto also accepts a variety of fresh herbs if you can't get or don't want to use rosemary; you can substitute fresh thyme or marjoram. Serve with a simple green salad and hot garlic bread...and a glass of wine or two certainly wouldn't hurt any!

IngredientsEdit

  • 14 oz. can borlotti beans, drained and rinsed
  • 10 oz. package vegetable or chicken risotto
  • 4 tbsp. mascarpone cheese
  • 1 tsp. finely chopped fresh rosemary

DirectionsEdit

Put about 2/3 of the beans into a food processor and pulse until a fairly coarse purée develops. Set the remaining beans aside.

Make up the risotto according to the package directions, using the suggested quantity of water.

Immediately after the rice is cooked, stir in the bean purée. Add the reserved beans, then the mascarpone and rosemary. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavors fully.

External linkEdit

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