White Bean Risotto

Name: White Bean Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 to 6 cups vegetable stock; 3 tbsp extra-virgin olive oil (plus more for drizzling); 1 medium onion (finely chopped); 6 garlic cloves (minced to yield about 2 tablespoons); 1 15.5-ounce can white beans, rinsed and drained (cannellini or great northern beans work well here); 1 cup risotto rice (arborio rice or carnaroli rice); Salt and black pepper; 1/2 cup dry white wine (such as chardonnay or pinot grigio); 1 tbsp white miso paste (optional); 1/2 to 1 cup pecorino romano cheese (optional, omit if vegan); 1 clove raw garlic (finely minced); 1/4 cup flat-leaf parsley (finely chopped and patted dry to remove any excess moisture); 2 tablespoons extra-virgin olive oil; 1/2 cup panko breadcrumbs

Instructions

Prep:10minCook:35min

Creamy white beans provide a rich, flavorful base for a vegetarian risotto. It’s topped with crunchy parsley breadcrumbs for added texture and zing. This recipe works well for both vegetarians and vegans alike.

Updated at: Fri, 22 Nov 2024 08:43:01 GMT