White Bean Risotto with Garlicky Greens
Try this White Bean Risotto with Garlicky Greens recipe, or contribute your own.
Try this White Bean Risotto with Garlicky Greens recipe, or contribute your own.
- kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic
- 5 cups low-sodium chicken stock
- 2 tablespoons garlic oil (see step 1)
- 1/4 teaspoon fresh thyme leaves
- 1/2 cup davinci pinot grigio
- 1 cup risotto rice (i used carnaroli rice)
- 1 cup cooked white beans (i used canned cannellini beans
- 1/2 cup grated parmesan cheese plus more for sprinkling
- 2 bunches (1 3/4 pounds) bitter greens (i used kale stems removed and chopped
- Carbohydrate 5.69911656282333 g
- Cholesterol 20.7650000070081 mg
- Fat 34.5986644548816 g
- Fiber 0.709140640735626 g
- Protein 7.10966594056284 g
- Saturated Fat 8.47522963709325 g
- Serving Size 1 1 - 6 serving (380g)
- Sodium 829.588425123317 mg
- Sugar 4.9899759220877 g
- Trans Fat 1.25864987724173 g
- Calories 356 calories
Step-by-step
- Warm 1/2 cup olive oil and garlic in a small saucepan over medium-low heat. Cook until the garlic starts to brown (8–10 minutes). Strain oil into a clean container, and discard solids.
- Bring chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
- In a large, heavy-bottom pot, warm 2 tablespoons of the garlic oil made in step 1 over medium heat. Add the onion and thyme along with a pinch of salt, and cook until the onion is tender but not browned (6 minutes).
- Stir in the rice and cook for 2 minutes, then add the Pinot Grigio and cook for 1 more minute.
- Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed.
- Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30–35 minutes total. You may not use all of the chicken stock.
- Stir in the beans and cook until heated through (1–2 minutes).
- Take the risotto off the heat, and stir in Parmesan cheese and butter. Season to taste with salt and black pepper.
- During the last 5 minutes of cooking, fill a large pot with an inch or two of water. Place a vegetable steamer on the bottom of the pot, then bring the water to a boil over high heat.
- Add the chopped greens to the steamer, cover and cook for 5 minutes.
- Transfer greens to a medium bowl, and drizzle with garlic oil (from step 1), and season to taste with salt and black pepper.
- To serve, spoon risotto into a bowl, and top with garlicky greens. Additional Parmesan cheese and black pepper are always welcome.
My Simple Weeknight White Bean Risotto
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between work meetings, school pick-ups, and homework help, my evenings are often a whirlwind of activity. That's why I've become a huge fan of recipes that are both quick to prepare and bursting with flavor. This White Bean Risotto with Garlicky Greens is one such culinary gem. It’s a comforting, satisfying meal that doesn't require hours in the kitchen, which is music to my ears after a long day.
The beauty of this recipe lies in its simplicity. It cleverly combines creamy white beans with nutty Arborio rice, resulting in a risotto that's rich and satisfying without being overly heavy. The addition of garlicky greens adds a fresh, vibrant counterpoint to the richness of the risotto, creating a delightful balance of flavors and textures. I often use kale, but spinach or Swiss chard work just as well. The subtle hint of thyme adds an extra layer of aromatic depth, elevating the dish beyond a simple weeknight meal. It’s truly a testament to the fact that great food doesn't always need to be complicated.
I’ve found that the secret to a successful risotto is in the slow, steady addition of the stock. Don't rush this process! Take your time, allowing each addition of liquid to be absorbed before adding more. This gradual process ensures that the rice cooks evenly and achieves that perfect creamy texture. The garlic-infused olive oil adds an incredible depth of flavor that elevates the entire dish. Making it ahead of time allows the garlic to mellow and infuse the oil with an intense, yet not overpowering, aroma.
This recipe is incredibly versatile. Feel free to experiment with different types of beans or greens to suit your preferences. I've sometimes added a splash of lemon juice at the end for a touch of brightness, or a sprinkle of toasted pine nuts for added crunch. The possibilities are endless! It's also a great way to use up leftover cooked beans, making it even more efficient for busy schedules.
Beyond the ease of preparation, this dish is also incredibly healthy. White beans are packed with protein and fiber, making this a hearty and satisfying meal that will keep you feeling full and energized throughout the evening. The greens provide a boost of vitamins and minerals, contributing to a well-rounded and nutritious dinner. It’s the kind of meal that makes you feel good, both inside and out.
So, if you’re looking for a quick, flavorful, and healthy weeknight dinner recipe, I highly recommend giving this White Bean Risotto with Garlicky Greens a try. It's a guaranteed crowd-pleaser that’s as easy to make as it is delicious to eat. It’s become a regular staple in our house, and I hope it becomes a favorite in yours too. The best part? The leftovers are just as delicious the next day! You can easily double the recipe and have lunch sorted for the next day too.
I know that many people feel intimidated by risotto, but I promise this recipe is easier than you think. With just a few simple steps and readily available ingredients, you can create a restaurant-quality meal in the comfort of your own kitchen. So, gather your ingredients, put on some music, and get ready to enjoy a delicious and satisfying dinner. You deserve it!
