Risotto with Beans, Pecorino, and Lemon
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Risotto with Beans, Pecorino, and Lemon
Ingredients
- Shallots - 4 heads
- Garlic - 1 clove
- Butter - 1 tablespoon
- Arborio rice - 10.6 oz
- White wine - 1 cup
- Vegetable Broth - 1 qt
- Beans - 7.1 oz
- Lemon - 1 piece
- Grated Pecorino cheese - 1.8 oz
Step by Step guide
Step 1
Sauté 4 finely chopped shallots and 1 crushed clove of garlic until soft.
Step 2
Add 300 g of rice and mix well. Increase the heat, pour in 1 cup of white wine, and simmer until the liquid evaporates.
Step 3
Gradually add 1.5 l of vegetable broth, simmer until the rice is tender (the rice should be slightly al dente). Add 200 g of beans and another piece of butter, the zest of ½ lemon, and 25 g of grated Pecorino.
Step 4
Serve, sprinkled with 25 g of grated Pecorino and the zest of the remaining lemon.
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