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White Bean Risotto

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White Bean Risotto is a creamy and comforting dish made with tender arborio rice and hearty white beans for a rich and satisfying meal. This elegant yet simple risotto is packed with flavor, protein, and comforting texture, making it perfect for cozy dinners or entertaining.

Ingredients

  • 1 1/2 cups arborio rice
  • 2 cups white beans, drained and rinsed
  • 1 small onion or shallot, finely diced
  • 3 cloves garlic, minced
  • 5 cups vegetable broth
  • 1/2 cup white wine
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp fresh thyme or parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lemon zest

Instructions

  1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
  2. In a large skillet or saucepan, heat the olive oil and butter over medium heat.
  3. Add the onion or shallot and cook until softened, about 4 minutes. Stir in the garlic and cook until fragrant.
  4. Add the arborio rice and stir for 1 to 2 minutes until lightly toasted.
  5. Pour in the white wine and cook until mostly absorbed.
  6. Add the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
  7. Continue adding broth and stirring until the rice becomes creamy and tender, about 25 minutes.
  8. Stir in the white beans and cook for another 2 to 3 minutes until heated through.
  9. Mix in the parmesan cheese, lemon zest, and fresh herbs.
  10. Season with salt and black pepper to taste before serving.

Notes

  • Spinach, kale, mushrooms, or roasted vegetables make great additions.
  • Use cannellini, navy, or butter beans depending on preference.
  • Replace thyme with rosemary for a deeper herb flavor.
  • Top with crispy pancetta for added texture and richness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of broth or water to restore creaminess.
  • Risotto thickens as it cools, so additional liquid may be needed when reheating.

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