Ingredients
- 6 cups vegetable broth
- 18 ounces fresh cranberry beans, shelled
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 sprig fresh rosemary
- 1 fresh bay leaf
- 1 sprig fresh sage
- 1 ¼ cups uncooked carnaroli rice
- ½ cup dry white wine
- ¾ cup tomato sauce
Why You'll Keep Making This
Cooking Advice
- Use warm broth when adding to the rice to keep the cooking process steady.
- Finish with a generous amount of grated cheese for extra richness and depth.
Step 1
Bring the vegetable broth to a boil in a large saucepan. Toss in the fresh cranberry beans and let them cook for about 20 to 25 minutes, until they're tender but still hold their shape. Use a slotted spoon to scoop out the beans, leaving the broth simmering gently on low heat.
Step 2
In another large pan, warm the olive oil and butter over medium-high heat. Add the chopped onion, garlic, a whole rosemary sprig, bay leaf, and some sage. Cook everything together until the onion softens and turns translucent, which should take around 7 minutes. Stir in the rice and toast it for a couple of minutes until it looks a bit shiny and fragrant. Then, mix in the drained beans so they’re evenly coated with the oil and herbs.
Step 3
Pour in the white wine and stir until it’s fully absorbed. From here, add the broth a half-cup at a time, stirring often and letting the rice soak it up before adding more. Keep this up until the rice is cooked through but still has a little bite—this usually takes about 18 minutes. Once the rice is just right, stir in the tomato sauce until the risotto is creamy and thick.
Step 4
Take the pan off the heat and let it rest for a couple of minutes. Before serving, fish out the rosemary, bay leaf, and sage. Then dig in and enjoy!
