- Servings: 4
Ingredients:
| ¼ cup | Extra Virgin Olive Oil, divided |
| 1 | Medium Onion, peeled |
| 2 cloves | Garlic, peeled |
| 1 | Carrot, peeled |
| ½ tsp | Fine Sea Salt, plus extra |
| ¼ tsp | Black Pepper, plus extra |
| 1 | Teaspoonful Dried Thyme |
| ¼ cup | White Wine |
| 1 cup | Arborio Rice |
| 4 cups | Vegetable or Chicken Broth, heated |
| ½ cup | Marinara Sauce |
| 1× 16 oz can | Cannellini Beans, rinsed, drained and ½ cup mashed with a fork |
| 2 Tbsp | Butter |
| 1½ cups | Romano Cheese, grated and divided |
| ¼ cup | Chopped Fresh Parsley |
| Zest of 1 Small Orange |
Directions:
In a medium saucepan, heat up 2 tbsp oil over medium high heat. While oil is heating, finely chop the onion, garlic, and carrot in a food processor. Add to hot oil with salt, pepper, and thyme, then cook until vegetables are soft, stirring occasionally, about 5 minutes. Add wine to deglaze the pan, and cook until absorbed. Add the rice and stir for 1 minute. Pour hot broth, sauce, and mashed beans into pot and bring to a medium boil. Cover pan, lower heat to simmer, and cook for 13 minutes. Add remaining beans and cook for 2 minutes, stirring continuously. Remove pan from heat, fold in butter, 1 cup of cheese, a pinch of salt, and pepper, if desired. Serve in rustic bowls. Top with a drizzle of olive oil, cheese, some parsley, and orange zest.
Trending Food
