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Risotto alla Pavese

5

0 min

Risotto alla Pavese

Risotto alla Pavese Photo 1

Category

Rice Recipes

Time

0 min

Serving

4 persons

Calories

932

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
Creamy risotto made with fresh cranberry beans comes from the Lombardy region of Italy. With traditional flavors from the region, this risotto is bursting with flavor and healthy goodness. Cranberry beans are also called borlotti beans. They are considered 'the poor man's meat' due to their nutritional value.

Ingredients

  • vegetable broth: 6 cups
  • ounces fresh cranberry beans, shelled: 18 piece
  • olive oil: 3 Tbsp
  • butter: 3 Tbsp
  • onion: 1 piece (diced)
  • clove garlic: 1 piece (minced)
  • sprig fresh rosemary: 1 piece
  • bay leaf: 1 piece (fresh)
  • sprig fresh sage: 1 piece
  • ¼ cups uncooked carnaroli rice: 1 piece
  • dry white wine: 0.5 cup
  • tomato sauce: 0.75 cup

Metric Conversion

Stages of cooking

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  1. Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
    Risotto alla Pavese Photo 2
  2. Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
    Risotto alla Pavese Photo 3
  3. Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
    Risotto alla Pavese Photo 4
  4. Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.
    Risotto alla Pavese Photo 5

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