Rosemary Risotto with Borlotti Beans

Select a high- quality risotto in a subtle flavour as the base for recipe. The savoury beans, heady rosemary and creamy mascarpone will transform a simple product into a feast. For an even more authentic risotto flavour, substitute half the water with white cooking wine. Serve with simple salad of rocket (arugula) and Parmesan shavings dressed with balsamic vinegar and plenty of freshly ground black pepper.


400g/14oz can
Borlotti beans

275g/10oz packet
60ml/4 tbsp vegan
5ml/ 1 tsp finely chopped
Freshly rosemary


1.Drain the beans, rinse under cold water and drain again. Process about two-third of the beans to a fairly coarse purée in a food processor or blender. Set the remaining beans aside.

2.Make up the risotto according to the vegetables stock packet instructions, using the suggested quantity of water.

3.Immediately the rice is cooked, stir in the bean purée. Add the reserved beans, with the mascarpone and rosemary, then season to taste. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavours fully.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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