Traditionally, risotto is an Italian rice dish, cooked slowly in broth and usually combined with a cheese. The broth and the starch from the rice combine to make a creamy liquid. This recipe is a new variation on risotto, substituting the rice with Cannellini beans. It still has that typical creamy risotto texture and creates the same flavor experience of a simple risotto.
Cannellini and Chard No-Rice-Risotto
Adapted from Green Kitchen Stories
1 1/2 Cup vegetable broth
2 Tablespoon olive oil
1 Large onion (finely chopped)
2 Cloves garlic (finely chopped)
1 Chard cut into small pieces
16 Ounces cannellini beans (rinsed well)
6 Tablespoons mascarpone cheese
1/2 Lemon juiced and zest
Fresh thyme to taste
Salt and pepper to taste
Bring the vegetable broth to a simmer over medium heat and then set aside.
In a large saucepan, heat the olive oil over medium heat and add the onion and garlic. Cook for 5 minutes. Add the chard and 1 cup of the brother. Cook until absorbed. Add thecannellini beans and the rest of the broth. Cook and stir for a few minutes. Add the mascarpone cheese, lemon juice, lemon zest, thyme, salt and pepper.
Mmm! Delicious. It was creamy and rich and very filling. The lemon and the thyme worked together to give the dish a perfect tang. A perfect, simple weeknight meal.
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