RISOTTO ALLA PAVESE

Risotto alla Pavese image

Creamy risotto made with fresh cranberry beans comes from the Lombardy region of Italy. With traditional flavors from the region, this risotto is bursting with flavor and healthy goodness. Cranberry beans are also called borlotti beans. They are considered 'the poor man's meat' due to their nutritional value.

Provided by Buckwheat Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

6 cups vegetable broth
18 ounces fresh cranberry beans, shelled
3 tablespoons olive oil
3 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 sprig fresh rosemary
1 fresh bay leaf
1 sprig fresh sage
1 ¼ cups uncooked carnaroli rice
½ cup dry white wine
¾ cup tomato sauce

Steps:

Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.

Nutrition Facts : Calories 931.6 calories, Carbohydrate 145.4 g, Cholesterol 22.9 mg, Fat 21.2 g, Fiber 34.4 g, Protein 36.2 g, SaturatedFat 7.3 g, Sodium 1002.3 mg, Sugar 7.4 g