Risotto With Tomatoes And Beans Recipe
The rissoto with tomatoes and beans is a heavy and filling rissoto recipe. Cooked with arborio rice, beans and plum tomatoes, the rissoto is flavored with garlic, red pepper flakes, parsley and some cheese to taste.
Ingredients
1 tbsp olive oil 15 mL
1 onion, finely chopped 1
3 cloves garlic, finely chopped 3
1/2 tsp hot red pepper flakes, or to taste 2mL
2 cups short-grain Italian rice 500 mL
1 28-oz/796 mL tin plum tomatoes, with juices, pureed or broken up (3 cups/750 mL), hot 1
4 cups homemade vegetable stock (page 57) or water, hot 1L
2 cups cooked navy beans or white kidney beans Salt and pepper to taste 500 mL
1/4 cup chopped fresh parsley 50 mL
1/2 cup grated Parmesan cheese 125 mL
Directions
Heat oil in large saucepan or Dutch oven.
Add onion, garlic and hot pepper flakes.
Cook gently until very fragrant and tender.
Add rice to onion mixture and combine well.
Cook for 1 minute.
Add 1/2 cup 125 mL hot tomatoes and cook, stirring, until all liquid has been absorbed or evaporated (heat should be medium to medium-high).
Keep adding tomatoes about 1/2 cup/125 mL at a time.
Cook, stirring, until liquid is gone before adding next amount.
After all tomatoes have been added, start adding stock.
After adding about 2 cups/500 mL stock, stir in beans.
Heat thoroughly.
Continue adding stock until rice is tender but still slightly firm.
Stir in salt, pepper, parsley and cheese.
Add onion, garlic and hot pepper flakes.
Cook gently until very fragrant and tender.
Add rice to onion mixture and combine well.
Cook for 1 minute.
Add 1/2 cup 125 mL hot tomatoes and cook, stirring, until all liquid has been absorbed or evaporated (heat should be medium to medium-high).
Keep adding tomatoes about 1/2 cup/125 mL at a time.
Cook, stirring, until liquid is gone before adding next amount.
After all tomatoes have been added, start adding stock.
After adding about 2 cups/500 mL stock, stir in beans.
Heat thoroughly.
Continue adding stock until rice is tender but still slightly firm.
Stir in salt, pepper, parsley and cheese.
