Earthy Risotto

20
Mar
156 Views

I am all about making dishes that are as complete nutritionally as possible, to simplify your life, or that of your partner in the kitchen.

This risotto is perhaps not for purists, since I added black beans, but if anything it has earthy and sweet tones provided by the beans and asparagus, whilst the generous parmesan adds a beautiful savoury flavour.

Can this be served to the whole family included babies who are on solids, yes! Cook the asparagus longer for them.

I am all about making dishes that are as complete nutritionally as possible, to simplify your life, or that of your partner in the kitchen.

This risotto is perhaps not for purists, since I added black beans, but if anything it has earthy and sweet tones provided by the beans and asparagus, whilst the generous parmesan adds a beautiful savoury flavour.

Can this be served to the whole family included babies who are on solids, yes! Cook the asparagus longer for them.

You will need:

Ingredients:

Rice: Arborio rice 250g
Stock: chicken or else 1 Lt
White wine: 1 glass
Asparagus: 1 bunch, cut is bitesize pieces
Black beans: 1 x 400g tin
Parmesan: shaved to taste
Onion: 1 finely chopped
Basil: finely cut sprig
Olive oil: 2tps
Butter: 20g

  1. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion for 2-3 minutes, stirring occasionally, until softened.
  2. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice.
  3. In the meantime, mix a glass of stock with butter to melt.
  4. Pour in the wine and allow to bubble for 30-40 seconds, then add some of the stock and bring to the boil, stirring well.
  5. Once the liquid is absorbed, add some more. Renew this operation over the next 20 min, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance.
  6. Add the beans and the asparagus and cook for a further 3 min, stirring constantly, or until the asparagus is bright green.
  7. Remove the pan from the heat, then stir in the butter, stock. Serve at once with the parmesan.

Bon appetit