White bean risotto with fragrant herbs

Posted October 5, 2010 @ 8:48am | by Kori Mortenson

makes 4 servings

Fennel and tarragon subtly infuse this risotto with the fragrance and flavor of anise. It makes a wonderful lunch served with a mixed green salad. Use any small white bean - great Northern or navy beans are good. Top with shavings of parmesan, if you like.


5 cups vegetable broth

1 tablespoon + 1 teaspoon olive oil

1/2 fennel bulb, chopped

1 onion, chopped

1-1/3 cups Arborio rice

one 19-ounce can small white beans, rinsed and drained

1/2 cup chopped flat-leaf parsley

2 tablespoons fresh lemon juice

2 teaspoons minced tarragon

1/2 teaspoon freshly ground black pepper

1. In a medium saucepan, bring the broth to a boil. Reduce the heat and simmer.

2. In a medium nonstick saucepan, heat the oil. Add the fennel and onion; stirring as needed, until softened, about 5 minutes. Add the rice; cook, stirring to coat, about 1 minute.

3. Add 1 cup of the broth; cook, stirring, until the broth is absorbed.  Add 1 more cup of the broth; cook, stirring, until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring, while the broth is absorbed, until the rice is just tender; add the beans with the last addition of broth. The total cooking time should be about 25-30 minutes. Stir in the parsley, lemon juice, tarragon and pepper; serve at once.

From The Verssatile Vegetarian - Macmillan

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