Creamy white bean risotto made in one pot? Yes please! This delicious, cheesy rice dish is packed with savoury flavor and fiber to keep you satisfied for hours. Serve on its own or with a side of sautéed greens and a protein of your choice for the perfect warming winter meal. This white bean risotto is a great meal option for vegetarians and those that are gluten-free. It can easily be modified to make it completely plant-based by substituting vegan margarine and a plant-based cheese.
Instructions
1
Bring vegetable broth to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
2
Add 2 Tbsp olive oil to a large pot and warm over medium heat. Add the onion and a pinch of salt and sauté for 6-8 minutes, until onions are soft and translucent. Add the garlic and sauté for another 1-2 minutes, stirring occasionally, until fragrant.
3
Add the rice to the pot with ¼ tsp salt and stir to combine. Cook for 1-2 minutes to lightly toast the rice.
4
Add the white wine and stir to combine. Bring the wine to a simmer and allow to reduce, stirring occasionally until almost fully absorbed, approximately 2-3 minutes.
5
Add a ladleful (approximately ½ cup) of warmed vegetable stock. Bring to a simmer, stirring occasionally to prevent burning, until liquid is almost fully absorbed. Repeat this process until the rice is cooked to al dente, approximately 30-35 minutes in total. You may not use all of the broth. The rice should be cooked through with a slight bite in the center, and the consistency should be creamy but not soupy.
6
Stir in the beans and cook until heated through, approximately 1-2 minute. Remove from heat and stir in Parmesan cheese, butter, remaining salt and black pepper.
7
Serve warm with a sprinkle of parmesan cheese on top! Keeps well in a sealed container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding additional broth as required.
8
Substitutions: Use any white bean of your choice. White kidney beans, navy beans, cannellini or great northern beans all work well. Substitute vegan butter and vegan parmesan cheese if plant-based. Swap chicken or beef broth for vegetable broth if you prefer. Add in roasted vegetables of your choice for extra flavor and fiber! Swap Carnaroli rice for Arborio.
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