Bean Risotto Recipes

KIDNEY BEAN RISOTTO

Steps:

• Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes; then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
• Add the stock and a pinch of the salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all of the liquid has been absorbed.
• Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
• Stir the rice into the skillet. Add the beans, parsley and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Transfer to a warmed serving dish, sprinkle with extra parsley and serve at once.

BEAN RISOTTO

Steps:

• Fry onion and garlic in a little oil until soft
• Add risotto rice and beans, plus veg stock
• Bring to the boil, then reduce heat and simmer until rice is cooked
• Add more stock if needed
• Stir in Parmesan
• Serve with a leafy salad

BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS

Steps:

• Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
• Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
• Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
• In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.

BLACK BEAN RISOTTO

Steps:

• Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
• Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

RISOTTO WITH BEANS AND KALE

Steps:

• In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon. Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
• While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
• Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated. Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
• Add the beans and another cup of stock to the rice, and stir in. Cook for about 5 minutes, adding another half cup of stock from time to time if necessary. The rice should always be surrounded by liquid but never swim in the stock. Stir in the kale with more stock. Continue cooking, stirring and adding half cups of stock for about 20 minutes in all. When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite. Add salt and pepper to taste.
• Remove from the heat, and stir in the cheese if desired. Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.

RISOTTO OF FENNEL AND BLACK BEANS

Steps:

• Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic; cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.
• Stir 1 cup broth into the saucepan; cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans; cook until heated through, about 5 minutes.

BROAD BEAN RISOTTO

Steps:

• Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside.
• Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening
• Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender.
• Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper.
• Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside
• Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately

BUTTER BEAN RISOTTO WITH CHARD AND FRIED OKRA

Steps:

• For fried okra:
• Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
• Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
• Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.
• For risotto:
• Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
• Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
• Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.
• Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.

RISOTTO WITH BUTTERNUT SQUASH AND WHITE BEANS

Steps:

• Season butternut squash cubes with salt and black pepper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add butternut squash, cover, and steam until just tender, 10 to 12 minutes depending on thickness. Transfer squash to a bowl and mash.
• Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, 3 to 5 minutes. Stir tomato into onions until onions become translucent, 3 to 5 more minutes. Add Arborio rice to onion mixture and stir to coat with oil; cook and stir until rice becomes translucent with a white spots in the middle of each grain, about 2 minutes.
• Stir white wine into rice mixture; cook and stir until wine is completely absorbed, 2 to 4 minutes; add marjoram, oregano, and basil. Pour chicken broth into rice mixture, about 1/2 cup at a time, stirring until liquid is absorbed, until rice is creamy but firm to the bite, 20 to 25 minutes. Stir squash into rice mixture until fully incorporated. Remove from heat.
• Stir hot pepper sauce, white beans, Parmesan cheese, and parsley into risotto until cheese is melted. Season with salt and black pepper.

LIMA BEAN RISOTTO

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes.
• Meanwhile, bring chicken broth and 1 1/2 cups water to simmer in medium saucepan. Reduce heat to very low and keep mixture hot.
• Add rice to onion mixture and stir 2 minutes. Add wine and stir until all liquid is absorbed. Add lima beans and 3/4 cup broth mixture; reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining broth mixture 1/2 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Remove risotto from heat. Mix in grated Parmesan. Season risotto to taste with salt and pepper and serve.

RISOTTO WITH GREEN BEANS

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
• Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
• Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
• Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.

RISOTTO WITH HERB PESTO, POTATO, AND GREEN BEANS

Steps:

• Pulse pine nuts, garlic, and herbs in a food processor until finely chopped. Season with salt and pepper; with motor running, stream in 1/3 cup oil until combined. Season to taste.
• Bring a pot of water to a boil and season with salt. Add green beans and cook until tender, 3 to 4 minutes. Using a spider or slotted spoon, transfer to a plate. Add potato to pot and simmer until tender but not falling apart, about 6 minutes; drain.
• In same pot, combine broth, 2 cups water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and maintain a bare simmer, partially covered (to avoid evaporation).
• Heat remaining 2 tablespoons oil in a large straight-sided skillet over medium. Add onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
• Ladle about 1 cup broth mixture into skillet. Cook, stirring occasionally, until most of broth has been absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice), stirring often and allowing rice to absorb most of broth before adding more, 15 to 20 minutes. When rice is cooked through but still al dente and sauce has thickened, stir in 1/2 cup pesto, green beans, and potato; cook just until heated through, about 1 minute.
• Remove from heat and add cheese, a good drizzle of oil, and a few spoonfuls of remaining broth. Stir vigorously to create a silky sauce. Check seasoning and stir in more pesto, if desired. Serve with a drizzle of oil, topped with more cheese and pepper.