Rapini and White Bean Risotto

Rapini and White Bean Risotto

                                      Rapini and White Bean Risotto.

Rapini and White Bean RisottoMy delicious Rapini and White Bean Risotto is a one pot simple meal just full of flavor and nutrition, made with just a handful of ingredients! Cruciferous rapini is a perfect cleansing vegetable for spring and white cannelloni beans combined with rice make it a perfect protein rich meal!  I enhanced this dish with a meat protein for extra flavor and nutrition since I had a some roasted leftover heritage pork tenderloin, but my Rapini and White Bean Risotto is wonderful without the meat; to keep it vegetarian, just swap out the chicken broth with vegetable broth and omit the meat! Either version is a nutritious and comforting meal. Enjoy with a crisp romaine salad!

1/4 cup extra virgin olive oil

1 cup carnaroli or arborio rice

1/2 leek, thinly sliced

2 Tablespoons garlic pepper sauce, I like DeLallo brand

3/4 cup chopped cooked pork tenderloin, optional

Splash of sherry or white wine

Splash of boiling water

32 oz unsalted chicken or vegetable broth, use 1 cup at a time

Himalayan salt and pepper to taste

1/2 teaspoon each of dried thyme and basil

1 bunch organic rapini, chopped

1 yellow or red organic bell pepper, chopped

1 organic tomato, cut up

1 can of organic cannelloni beans, drained and rinsed

15 organic grape tomatoes, keep whole

1/2 stick of unsalted butter

3/4 cup grated parmesan

In a deep fry or chef pan, heat the oil to medium high

Add the leeks and rice cook and stir until rice is pearly

Stir in the garlic pepper sauce and the sherry or wine

Add a splash of boiling water and 1 cup of broth

Add the chopped pork, if using

Add the spices

Stir in the rapini, bell pepper and cut up tomato and beans

When rice has absorbed liquid, add another cup of broth

Reduce heat to medium or medium low, stir cook

When rice has absorbed liquid, add in the grape tomatoes 

Add another cup of broth, lower to simmer and stir cook 

When rice has absorbed liquid, add the final cup of broth

Stir cook for another minute or two, turn off heat

Add the butter and stir in the parmesan cheese

Cover and remove from heat, let rest for a few minutes

Enjoy my Rapini and White Bean Risotto with a fresh green salad and dry wine!

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