Rosemary Risotto with Borlotti Beans

I found this recipe in one of Hana’s cook books, “400 Three & Four Ingredient Recipes” the other night when I wanted a quick and easy meal to make. It lived up to its strap line as it has just 4 simple and good ingredients. A simple little Risotto.

It was so quick and easy to make that it made me wonder why I have ever bought a ready meal when you can have really good food on the table in 30 minutes with minimal effort. I can’t take the credit for the recipe but I can recommend it and I can recommend the book as a whole. We have both cooked recipes from it and they always turn out very well and been quick to make.

Ingredients for 2

400g can Borlotti Beans

275g Risotto Rice

60ml/ 4tbsp Mascarpone Cheese

1tsp Chopped Rosemary


Drain the Borlotti Beans and rinse under cold water then drain again. Mash the Beans with a potato masher or puree in a food processor. Set aside for later.

Make the Risotto Rice according to the pack instructions using the advised quantity of water. You could add a little White Wine if you’d like at this point but it makes it a 5 ingredient recipe.

Once the Rice is cooked remove from the heat and add in the Pureed Beans, the Rosemary and the Mascarpone Cheese. Stir thoroughly mixing the ingredients and coating the Rice with the Cheese. Cover with a lid and leave to stand for 5 minutes.

Voila, you have a tasty Risotto in almost no time!


One response to “Rosemary Risotto with Borlotti Beans

  1. Pingback: Tomato and Rosemary Risotto | russellskitchen·

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