Cheesy Bean + Spinach Risotto (+ leftover Arancini Balls)
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.
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
250g risotto rice
200g white beans (drained + rinsed)
2 cloves garlic cloves – peeled + finely chopped
125g spinach
2 small onions (finely sliced)
125ml white wine
25g butter
1 tbsp olive oil
½ tsp. Dijon mustard (or mustard powder equivalent)
1 litre vegetable stock
75g grated cheddar
75g grated comte or gruyere
40g finely grated parmesan (or vegetarian alternative)
250g breadcrumbs of your choice (recommend whole wheat or panko)
4tsp mixed herbs of your choice (suggest dried oregano, dried parsley, smoked paprika, salt & pepper)
100g whole wheat flour
2 eggs (beaten)
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
