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 27%
• Protein 11.73 g ↗ Good Source 23%
• Carbohydrate 62.78 g 23%
• Total Fat 24.52 g ▲ High 31%
• Saturated Fat 9.19 g ▲ High 46%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 28.78 mg — Moderate 10%
• Sodium 1375.93 mg ▲ High 60%
• Dietary Fiber 11.66 g ↗ Good Source 42%
• Total Sugars 13.53 g --
• Added Sugars 1.72 g ⌄ Low Source 3%
• Calcium 97.54 mg ⌄ Low Source 8%
• Iron 2.32 mg — Moderate 13%
• Potassium 626.34 mg — Moderate 13%
• Vitamin A 439.86 mcg ↗ Good Source 49%
• Vitamin C 25.04 mg ↗ Good Source 28%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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