Risotto with spices and beans

Risotto with spices and beans

Elena’s Recipe

Ingredients for 4 people

-240 / 250g of rice

-300g of borlotti beans

-300g of cabbage leaves

– a red onion or a shallot

-olive oil -black (if you like)

-Broth (plant preferable)


Take the cabbage leaves, pluck them well and cut them into very fine strips. Take the onion or the shallot and chop it and put it in a saucepan. Heat the slow-flakes together with oil and water. Add finely chopped walnuts to the onion / onion and mix for a few minutes so that the spices and shallard mix their flavors. Add rice and stir for about 3 minutes. The last addition is that of beans that are put in the pot during the final cooking of the rice, through a ladle and convenient to add broth from time to time. It’s important not to stop mixing to prevent the rice from sticking to the pot Once the rice is cooked with a pepper drip.   Many in place of pepper use nutmeg, this tastes good.


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