Borlotti Beans Recipe: Easy Risotto Recipe

2 people
30 min

Borlotti beans and rice are a winning combination.

Risotto with beans is a typical first course of the farmers’ tradition.

It was cooked in the countryside, especially in the Po Valley, thanks to the availability of few products needed to prepare a tasty and nutritious recipe.

A very simple recipe, which today we can enrich with an abundant sprinkling of parmesan cheese (not originally used).

This risotto is a healthy way to benefit from the nutrients of borlotti beans, which are rich in potassium, phosphorus and protein.

I used canned beans in this recipe, as they are faster to cook and require no preparation before cooking.

Below I will explain how to cook fresh beans and dry ones as well.

Let’s Talk A Bit About Borlotti Beans

What Are Borlotti Beans?

What Are Borlotti Beans Good For?

What Do Borlotti Beans Taste Like?

Do You Have To Soak Dried Borlotti Beans?

How Do You Cook Dried Beans?

Can You Freeze Cooked Beans?

How To Cook Fresh Borlotti Beans

Borlotti Beans: A Delicious Recipe For Enjoying Beans At Their Best

All answers here!

Storing Your Leftover

Can I freeze the risotto

Borlotti Beans Recipe: Easy Risotto Recipe
Recipe details
  • 2  people
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 240g Borlotti beans (1.5 cup). I use canned borlotti beans
  • 2 Garlic gloves
  • 2 Cups of vegetable broth
  • 20 Chopped cherry tomatoes
  • 2 Tbsp chopped parsley
  • 1 Cup of uncooked rice ( arborio rice)
  • 1 Tbsp of olive oil

For this dish I use canned borlotti bean. Before cooking, remove the liquid and wash them under running water.
To prepare this recipe we will need a pot with high sides.
We start by pouring the olive oil and garlic into the pot, over medium heat let the garlic brown. This will serve to add flavor to the oil.
When the garlic is golden brown, add the chopped cherry tomatoes.
Salt and pepper the cherry tomatoes for flavor and let them cook on low/medium heat for about 7 minutes.
Meanwhile in a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
After 7 minutes of cooking the cherry tomatoes, when we see that it will be well soft, add the beans and let them take on flavor for a few minutes.
Add the rice to the pot.
For a perfect risotto we need to toast the rice. Add all the rice to the pan and, without adding any broth, cook it over medium/high heat for 3-4 minutes. Stir continuously to prevent rice from sticking or burning, until you notice a translucent appearance of the grains.At this stage, the heat of the pan changes the surface of the grains, making it more resistant and waterproof. This way the grains do not break and lose their crunchiness during cooking.Moreover, the release of starch during cooking will be much more gradual, helping you to obtain a thicker and creamier risotto.
Now add the hot broth a little at a time, stirring occasionally with a wooden spoon (always leave the rice covered with an inch of broth for even cooking).
Let it cook like this until the rice is cooked (about 15/17 minutes).
Remove risotto from heat and cream with parmesan cheese, mix well. You can now plate the rice. Add some black pepper and parsley and if you prefer, a little more Parmesan cheese.
  • For an even richer dish, add diced bacon.
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