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Riso E Fagioli - Rice & Beans

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Riso e Fagioli - Rice and Beans
2011-02-05 Main Dish
5 59

This creamy risotto dish is prepared with cannellini beans, a great blend of seasonings, and Romano cheese. What a great side dish or main dish.

  • Servings: 4


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


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.