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This classic Italian risotto with beans (fagioli) comes from Tuscany. A medium-grain rice can be substituted for arborio.
Ingredients
5 cups (1.2L) chicken or vegetable broth*
1 Tbsp (15g) butter
1 Tbsp (15mL) olive oil
1/2 cup (90g) finely minced onion
2 plum tomatoes, chopped
1 1/2 cups (300g) arborio rice
1 cup(180g) cooked Great Northern beans, rinsed and drained if canned
1/4 cup (35g) grated Parmesan cheese*
3 Tbsp (8g) chopped fresh basil or parsley
Salt and fresh ground pepper to taste (sea salt if on a corn-free diet*)
Directions
Bring broth to a steady simmer in a saucepan on stove top. Heat butter and oil in heavy 4-quart (3.8L) saucepan over moderate heat. Add onion and sauté for 12 minutes until it begins to soften, being careful not to brown it. Add tomatoes and cook for 34 minutes.
Reduce heat to a simmer and add rice. Stir for 1 minute to make sure all grains are well coated. Add 1/2 cup (120mL) simmering broth and stir until it is completely absorbed. Continue to add broth, 1/2 cup (120mL) at a time, stirring frequently until each addition is almost completely absorbed. Reserve about 1/4 cup (60mL).
After stirring approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off heat and add beans, cheese and basil or parsley. Stir vigorously to combine with rice. Add salt and pepper, and serve immediately.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. If you are allergic to soya, be sure the broth you choose is soya-free, as broths frequently contain hydrolized vegetable protein from soya. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
