Velvet white bean risotto

Velvet white bean risotto

By
From
The Yoga Kitchen
Serves
6
Photographer
Lisa Cohen

Risotto is one of my all-time favourite dishes for when I need to feel warm and full. I have substituted the Arborio rice from a traditional risotto for cannellini beans for added fibre and flavour. This recipe is deliciously creamy yet light as the lemon zest added at the end lifts the entire dish.

Ingredients

Quantity Ingredient
50ml vegetable stock
50ml coconut oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 leeks, trimmed and sliced
500g frozen broad beans
2 x 400g cans cannellini beans, drained, or any white beans such as haricot
250g spinach leaves
1 lemon, finely grated zested and juiced, plus extra to garnish
3 sprigs thyme, leaves picked, plus extra to garnish
himalayan salt
freshly cracked black pepper

Method

  1. Bring the vegetable stock to a simmer in a saucepan over a medium heat and set aside.
  2. Heat the coconut oil in a large saucepan over a medium heat. Add the onion, garlic and leeks and gently sauté for 5–8 minutes or until translucent, stirring occasionally. Add 225ml of the stock and cook, stirring until almost absorbed. Now add the broad beans, cannellini beans and the remaining stock. Cook, stirring for a couple of minutes until hot through, then add the spinach leaves and allow to wilt. Add the lemon juice, zest and thyme leaves.
  3. Remove from the heat and season with salt, pepper and more thyme if needed. Serve immediately sprinkled with some extra grated lemon zest and thyme leaves before serving.
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