RISOTTO WITH SAVOY CABBAGE AND BORLOTTI BEANS

Rice entrée - Vegetarian - celiac safe


1 1/4 cup Carnaroli rice
1 14oz. can borlotti beans, drained and rinsed
3/4 lb savoy cabbage, thinly sliced
6 cups vegetable broth
1 medium onion, thinly sliced
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Extra virgin olive oil


Bring broth to a boil; then lower heat to simmer.

Meanwhile, in a large saucepan, warm the extra virgin olive oil and sautee onions until they are translucent; now stir in rice, sautee for about 2 minutes, until translucent.

Add wine and, when it's evaporated, add about 1/2 cup of boiling broth.

Cook for about 15 minutes, adding boiling broth little by little and stirring frequently and add the beans; keep cooking for about 5 more minutes (depending on your taste) always adding boiling broth little by little and stirring frequently.

Remove from heat, stir in parmigiano and serve immediately!!


This recipe serves 4.



- If you don't like sliced cabbage and/or onions, you can roughly chop them.

- You can use low fat (or fat free) cream cheese to give your risotto a creamier texture.

- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.