White Bean Risotto
This buttery white bean risotto is made with meltingly soft onions, cannellini beans, and lots of Parmesan. Saucy, creamy, just hearty enough.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Rice
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 6 cups low-sodium chicken stock
- 6 tbsp cold butter, divided
- 1 small onion, finely diced
- 1 garlic clove, minced
- kosher salt
- freshly ground black pepper
- 1 1/2 cups risotto rice (arborio, carnaroli, vialone nano)
- 1 1/2 cups cannellini beans, drained and rinsed (from 1 15-oz can)
- 1 cup dry white wine
- 1 1/4 cups finely grated parmesan, plus more for serving
- 1/4 cup finely chopped parsley
Instructions
- Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
- Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes. Add garlic and cook for about 30 seconds, then add ¼ cup water. Continue to cook until water has evaporated and onion is very soft, but not browned, about 5 more minutes.
- Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add wine and stir until liquid is fully absorbed and the rice is mostly dry.
- Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching. When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
- Stir in beans and cook until heated through, about 2 minutes. Stir in remaining 2 tbsp cold butter, parmesan, and parsley; season to taste with salt and black pepper.
- Divide risotto into serving bowls and top with parmesan and more black pepper. Serve immediately.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 620
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.8g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 75mg
Find it online: https://www.withspice.com/blog/white-bean-risotto/