Bean Risotto

A very hearty dish, that takes a lot of stirring.

I watched the "Beans&Rice" episode from YT Beryl Shereshewsky. An Italian man talked about his love for Borlotti beans with rice.

Borlotti beans are rare to get here. But I had a can of white French beans in my pantry. Sausage without fennel or other strong seasoning was no problem to buy. That is just the typical raw Bratwurst here.

I pimped the recipe with a bit of sofrito and a small red bell pepper for color and crunch.

Recipe for 2:

1 can white beans 

2 celery sticks

1 small onion, 3 garlic cloves

1 tbsp olive oil

100 g raw sausage meat 

40 ml white wine

500 ml veg stock from paste (hot)

1 rice cooker cup Aborio risotto rice

1 tsp BBQ seasoning, pepper, herbes de Provence

30 g Grana Padano

2 tbsp butter

Chop celery, onion and garlic fine. Add it to the pan with hot oil. After 3 min add the sausage meat and tear it apart. Let it take color. 

Get the rice in and coat it well. Pour in the wine and let it reduce. Next add 1/4th of the stock. Stir like any other risotto. Season.

Drain the beans and after the next quarter of stock has reduced, add the beans and the chopped red pepper. 

When the risotto is done, add butter and cheese and check the seasoning again.