Ingredients
4
4 servings
- •6 cups vegetable broth
- •18 ounces fresh cranberry beans, shelled
- •3 tablespoons olive oil
- •3 tablespoons butter
- •1 small onion, diced
- •1 clove garlic, minced
- •1 sprig fresh rosemary
- •1 fresh bay leaf
- •1 sprig fresh sage
- •1 ¼ cups uncooked carnaroli rice
- •½ cup dry white wine
- •¾ cup tomato sauce
Instructions
- Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
- Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
- Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
- Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.
Nutritional Facts
Per 4 servings
- Calories: 932
- Carbohydrate: 145g
- Fat: 21g
- Fiber: 34g
- Protein: 36g
- Sugar: 7g
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