Serves 6-8 Mains or 12-16 Starters Ingredients • 500g Tilda Arborio Risotto Rice • 30g butter • 2 tbsp olive oil • 2 garlic cloves, crushed • 1 medium onion, finely chopped • 1 tsp celery salt • 1 tsp dried thyme • 150ml white wine • 1.8 litres hot vegetable stock • 300g Cannellini beans • 200g Flageolet beans • 200g Borlotti beans • 2 sprigs fresh rosemary • 50g freshly grated Parmesan cheese • Salt and freshly ground black pepper • Toasted breadcrumbs, to serve
Method 1. In a heavy based pan, melt the butter over a medium heat, add the oil and garlic and cook for 8-10 minutes until softened. 2. Stir in the rice with the celery salt and thyme, ensuring the grains are coated in the oil. Add the wine and simmer for 2 minutes. Add the hot stock, a little at a time, allowing it to be absorbed by the rice, stirring occasionally to prevent it from sticking. 3. Halfway through the cooking, add all the beans apart from 150g cannellini beans. 4. Continue until all the liquid has been absorbed and the rice is al dente, about 20-25 minutes. 5. Add the remaining beans to a food processor with some water and the rosemary and purée until the rosemary is finely chopped. 6. Stir through the risotto with the Parmesan, season to taste with salt and pepper and serve sprinkled with the toasted breadcrumbs. Recipe from Tilda