
Cheesy Bean + Spinach Risotto (+ leftover Arancini Balls)
A super versatile + protein packed take on your traditional northern Italy dish. Sausage could easily be added to this meal if meat is your jam, + would compliment the creamy beans well. Serve either as it is, add a rocket salad to lighten it, or some cheeky garlic bread to make it a real Italian treat. If you make double (which I always do) then you can also make some arancini balls for a super quick + easy follow up dinner!
Ingredients
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250g risotto rice
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1/3 a 660g jar of White Beans (drained + rinsed)
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2 cloves garlic cloves – peeled + finely chopped
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125g spinach
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2 small onions (finely sliced)
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125ml white wine
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25g butter
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1 tbsp olive oil
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½ tsp. Dijon mustard (or mustard powder equivalent)
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1 litre vegetable stock
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75g grated cheddar
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75g grated comte or gruyere
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40g finely grated parmesan (or vegetarian alternative)
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250g breadcrumbs of your choice (recommend whole wheat or panko)
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4tsp mixed herbs of your choice (suggest dried oregano, dried parsley, smoked paprika, salt & pepper)
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100g whole wheat flour
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2 eggs (beaten)
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100g mozzarella, cubed in small cubes
Additional ingredients for arancini
Directions
Method for Risotto
Make up your vegetable stock + keep warm on the side, so you can add hot stock to your risotto as you make it.
Heat the olive oil in a separate large non-stick pan + add the onions. Fry gently until softened (~5min). Add garlic for 1min while stirring so it doesn’t burn.
Add the rice to the pan + turn up the heat, to cook for 2min. Add the white wine + keep stirring – this will enhance the flavour + the alcohol will evaporate.
Once the wine has evaporated, add your first ladle of vegetable stock. Also add your drained beans + a healthy pinch of salt + pepper. Turn your heat down to about medium. From this point on you should be stirring your risotto as much as you can. This will prevent it from sticking / burning, + it will make your dish super creamy.
Add the stock a ladle at a time, waiting to add each ladle until the rice has absorbed the previous ladle. Make sure you keep stirring!
When this rice is just over al dente (for a 2 person portion this should be around 20min, for a 4-person / arancini extra portion this should be around 35min), turn the heat down to low.
Add the cheddar + comte / gruyere + mustard + stir in. Taste check here + add seasoning to your preference. Remove from the heat
If making arancini balls – put half your mixture in a pot to cool on the side + chill in the fridge when cool enough.
For the risotto – whip in the butter + parmesan + serve immediately.
Method for Arancini
Pre-heat oven to 220C + line a baking tray with baking paper
Make your breadcrumb mixture by mixing breadcrumbs with herbs of your choice + seasoning.
Set up your ‘dipping’ bowls : One with the flour, one with the beaten eggs, + the last with the breadcrumb mixture.
Take a heaped teaspoon of risotto + roll it into a sphere. (optional – add a piece of cubed mozzarella to the centre + wrap the mixture around it)
Roll each sphere in the flour, roll in egg + then in the breadcrumb mixture. Place on the lined baking tray.
Bake for 12-15min, until breadcrumbs are golden + crunchy on the outside.
Serve with an aioli dip as a starter, or a marinara + salad as a main meal
HUGE thanks to the legend that is Lori, aka @loripeafoodie who let us share this #beanspo on our website for all you champs to enjoy.