Risotto is one of my all-time favourite dishes for when I need to feel warm and full.
I have substituted the arborio rice from a traditional risotto for cannellini beans for added fibre, flavour and speed. This recipe is deliciously creamy yet light as the lemon zest added at the end lifts the entire dish.
Velvet White Bean Risotto
:: Ingredients ::
- 500ml (17fl oz/21⁄4 cups) vegetable stock
- 50ml (13⁄4fl oz/scant 1⁄4 cup) coconut oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 leeks, trimmed and sliced
- 500g (1lb 2oz/31⁄4 cups) frozen broad (fava) beans
- 2 x 400g (14oz) cans cannellini beans (or any white beans such as haricot), drained
- 250g (9oz/5 cups) spinach leaves
- finely grated zest and juice of 1 lemon, plus extra to garnish
- 3 sprigs of thyme, leaves picked, plus extra to garnish
- Himalayan salt and freshly cracked black pepper
- coconut oil, for frying
- Bring the vegetable stock to a simmer in a saucepan over a medium heat and set aside.
- Heat the coconut oil in a large saucepan over a medium heat.
- Add the onion, garlic and leeks and gently sauté for 5–8 minutes or until translucent, stirring occasionally.
- Add 225ml (8fl oz/1 cup) of the stock and cook, stirring until almost absorbed.
- Now add the broad beans, cannellini beans and the remaining stock.
- Cook, stirring for a couple of minutes until hot through, then add the spinach leaves and allow to wilt.
- Add the lemon juice, zest and thyme leaves.
- Remove from the heat and season with salt, pepper and more thyme if needed.
- Serve immediately sprinkled with some extra grated lemon zest and thyme leaves before serving.
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