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- Risotto with Cannellini Beans and Camembert
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PrintRISOTTO WITH CANNELLINI BEANS AND CAMEMBERT
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a large pan and fry the onion or leek until soft but not browned. Add the parsley and the rice, and stir until the rice is very hot and crackling.
- Add the wine and allow the alcohol to evaporate then add beans and 3 ladlefuls of stock.
- Stir until the liquid has almost been completely absorbed, then lower the heat and begin to add more stock, adding about 2 ladlefuls at a time.
- Stir constantly to prevent the rice from sticking and cook until all the stock has been absorbed and the beans are very soft and overcooked.
- When the rice is tender, take the pan off the heat and stir in the cheese until it melts. Season to taste with the salt and pepper and add one more ladleful of hot stock.
- Stir again, cover and leave to rest for about 5 minutes.
- Give the risotto a final stir and then serve on a warmed serving dish.
INGREDIENTS
- 50 grams unsalted butter
- 1 onion or leek, finely chopped
- 2 tablespoons finely chopped fresh flat leaf parsley
- 400 grams Arborio rice
- 150 ml dry white wine
- 400 grams can cannellini beans,( drained and rinsed)
- 2 litres chicken or vegetable stock, (kept simmering)
- 250 grams Camembert or (Brie, rind removed and cubed)
- Freshly milled black pepper and Salt
7 comments for “Risotto with Cannellini Beans and Camembert”
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