I’m a huge risotto fan and make them pretty often, but I have to say this is a particularly blindingly good one. Luxurious, decadent, dreamy, sumptuous, comforting, warming. And all without too many calories, much effort and minimal expenditure. And it’s here that I should really point out it wasn’t entirely my own recipe, but more on that later!. If you like your beans, rosemary and risotto then I urge you to make this, I’m confident you won’t be disappointed. The creaminess of the beans works wonderfully in a risotto, adding a luxurious depth of texture and flavour to an otherwise frugal dish. And whilst I’m on the subject of risotto I’d love to hear what your favourites are?
Now there’s a little story as to how I came to back this heavenly supper….so stay with me here, this blog’s a bit of a longie today! I’ve recently been perusing a new to me book, The Best-Ever Easy-to-Use Herb Cookbook by Joanna Farrow, a gift from the lovely Karen of Lavender and Lovage, for winning November’s Herbs on Saturday Challenge (for my Roasted Wild Mushroom Pizza blog).
It’s a lovely book, full of really interesting and innovative herby recipes from soups and salads, baking and mains through to desserts and sweets with absolutely gorgeous photography throughout. Being a bit of a risotto fiend I was immediately struck by a recipe for Rosemary Risotto with Borlotti Beans, having never used beans in a risotto before and happening to have a huge tub of homegrown borlotti begging to be used.
Now the observant amongst you may be confused at my recipe for Cannellini Beans when I’m writing about Borlotti. On inspection of the borlotti, in readiness to soak and boil, I sadly discovered my tub to be jumping with nasty little mite type bugs. I even tried to wash and soak a few but the bugs had penetrated the skins and the bugs and borlotti had to be binned. And fed instead to my chickens. But not without cooking in a tasty little stew first. My chickens must be the fussiest chickens to strut the earth, they don’t do raw veggie or fruit peeling but will eagerly peck away at anything cooked. So every now and again I treat them to a pot of slow cooked peelings and chopped old veggies, cooked for free on the top of my woodburner, and this time it included the buggy borlotti. And they loved them! Though I wonder if their coop was unusually stinky that night? Does anyone else cook for their chickens, or is it only crazy little me?!
My Bugged Borlotti & Veggie Stew – a winter warmer for the chickens!
A few of my ladies tucking into their tasty warm stew
As well as switching the beans, I also strayed a little from the original recipe by using shallots instead of an onion since we still have a surplus of homegrowns to use and besides I virtually always use shallot in a risotto. I added a few sticks of my celery too as it’s still growing here, I say a few as my plants are smaller than shop boughts. I also substituted mascarpone for half fat creme fraiche as let’s just say I’m cutting back on the calories a little this month. I don’t do the ‘D’ word. Last, but possibly most importantly, I oomphed up the quantity of rosemary. By about four times! The original recipe, for four people, called for a teaspoon of rosemary. I halved the quantity to serve to two people and added a dessertspoon, which in my opinion was bang on the flavour.
I’m entering my blog to quite a number of challenges, so bare with me here! Firstly, of course, to Karen’s Lavender and Lovage Herbs on Saturday challenge, as without my previous win this recipe would never have entered my realm of culinary possibilities!
Secondly to Bookmarked Recipes, an event held by Jacqueline over at Tinned Tomatoes and one I somehow as yet have never entered, so here’s my first ever entry!
Thirdly to Credit Crunch Munch, as I hope you’ll agree with is a pretty frugal munch, an event jointly hosted by Camilla of Fab Food 4 All and Helen of Fuss Free Flavours.
Fourthly (yes really!) to another new challenge I’ve just come across, Flavours of Italy, a European food event held by Simply Food, and this month hosted by Divya’s Culinary Journey,
and with the handy theme of Italy, home obviously of the wonderful dish that is Risotto.
And finally to Javelin Warrior’s Made with Love Mondays as it so happens to be a Monday (not that I think that matters?!) and my risotto’s made from scratch.
Phew, are you still with me? Now on with the recipe:
Rosemary & Cannellini Bean Risotto
Great for family or grown up dinners, dinner parties (it’s that good!), vegetarians, mid-week or weekend suppers
a tablespoon of Olive Oil
2 Shallots, finely diced
a stick of Celery, finely diced
a large clove of Garlic, finely chopped or crushed
140g of Risotto Rice
90ml of White Wine
450 to 500ml of hot Veggie Stock (I used my favourite Marigold)
2/3rds of a 400g tin of Cannellini or Borlotti Beans (drained and rinsed) or 85g of soaked and cooked beans (though I wouldn’t advise cooking this few beans on their own, I soaked and cooked a huge batch for several recipes – look out for them in subsequent blogs!)
2 tablespoons of half fat Creme Fraiche (or full fat or Mascarpone if you’re feeling more indulgent)
a dessert spoon of chopped fresh Rosemary
35g of Parmesan or Grana Padano Cheese
Salt and Pepper
Heat the olive oil in a heavy based saucepan on a gentle heat. Fry the onion, celery and garlic for 5 minutes until very soft, stirring regularly.
Stir in the rice ensuring the grains get a good coating of the oil. Pour in the wine and stir. Allow to simmer away on a gentle heat. Once most of the wine’s evaporated pour in a ladleful of the hot stock. Continue to stir at intervals adding further ladlefuls of hot stock every time the last one’s nearly all absorbed.
Meanwhile prep the beans. Blitz about two-thirds of the beans in a food processor or with a stick blender. Set the remainder aside.
Once the risotto rice is about three-quarters cooked, stir in the blitzed beans. Continue to cook the risotto, adding more stock as and when required.
When the rice is tender, but still has a tiny bit of ‘bite’, stir in the remaining whole beans, creme fraiche, Parmesan, rosemary and a generous pinch of black pepper. Taste and adjust the seasoning, adding more salt and pepper to suit. Cover the pan and leave the risotto to rest for 5 minutes so that the risotto absorbs the flavours fully and the rice finishes cooking.
Serve, with extra Parmesan if you wish. And a glass of crisp white wine.
Here’s some of my other Risotto Recipes you might like to try:
Roast Butternut Risotto with Butternut Crisps
Spinach, Courgette and Pesto Risotto