Risotto alla Pavese

1. 1

   Pour the vegetable broth into a large saucepan and bring it to a boil. Add the fresh cranberry beans and bring it back to a boil. Reduce the heat and simmer until the beans are soft but not mushy, 20 to 25 minutes. Remove the beans with a slotted spoon, leaving the vegetable broth over medium-low heat.

2. 2

   Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, garlic, whole rosemary sprig, bay leaf, and sage. Cook, stirring, until the onion is soft and translucent, about 7 minutes. Add the rice and stir to toast it, 2 to 3 minutes. Once the rice is toasted, add the drained beans and stir until well coated.

3. 3

   Add the white wine and stir until it is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Keep adding 1/2 cup of broth at a time, stirring constantly, until the liquid is absorbed and the rice is slightly firm. Add the tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.

4. 4

   Remove the risotto from the heat and let it stand for 2 minutes. Remove the rosemary twig, bay leaf, and sage, and serve.

• Calories 540.38 kcal High
• Protein 11.73 g Good Source
• Carbs 62.78 g Moderate
• Total Fat 24.52 g High
• Saturated Fat 9.19 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 28.78 mg Moderate
• Sodium 1375.93 mg High
• Fiber 11.66 g Good Source
• Sugar 13.53 g High
• Added Sugar 1.72 g Low Source
• Calcium 97.54 mg Low Source
• Iron 2.32 mg Moderate
• Potassium 626.34 mg Moderate
• Vitamin A 439.86 mcg_rae Good Source
• Vitamin C 25.04 mg Good Source
• Vitamin D 4.41 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷