Cannellini bean and red onion risotto Recipe

Name: Cannellini bean and red onion risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large red onion finely chopped; 2 cloves garlic finely chopped; 4 each thyme sprigs; 500 grams risotto rice; 200 grams white wine dry; 1 litre vegetable stock hot; 800 grams beans canned cannellini, drained and rinsed; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated; 1 pinch black pepper freshly ground

Servings: persons

1
Heat the oil in a large pan and gently cook the onion, garlic and thyme for 5 minutes until softened.
2
Add the rice, stir for a few seconds then pour in the wine.
3
Bubble rapidly until the wine evaporates, then slowly add the stock in batches, letting the rice absorb the liquid each time before adding more.
4
Add the beans about halfway through - keep the heat fairly high and the whole process should take about 20 minutes.
5
Season with pepper.
6
Once all the liquid has been absorbed and the grains are soft and creamy, divide the risotto between bowls.
7
Top each serving with a sprinkling of Parmesan and a good grinding of black pepper and serve swiftly.

905

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large red onion finely chopped, 2 cloves garlic finely chopped, 4 each thyme sprigs, and more.

Yes, Cannellini bean and red onion risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cannellini bean and red onion risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions