BAKED BEAN RISOTTO

A cheap & tasty Italian/Irish combination. Serves 4.

INGREDIENTS

500 gms Risotto Rice (e.g. Carnaroli).
1 litre hot Chicken stock or Veg stock. Just Bouillon is good as it has no MSG.
1 400gms can baked beans.
1 medium to large onion.
3 or 4 garlic cloves.
1 good knob of butter.
1/2 cup frozen peas or mushrooms (optional)
1 glass white wine.
grated parmesan cheese.
a bit of oregano or rosemary, fresh if possible but dried will work.
salt & pepper to taste.

INSTRUCTIONS

1. In a heavy bottomed saucepan sauté the onion & garlic in the butter.
2. Add the Risotto Rice and coat well, then continue cooking gently until transparent.
3. Add the wine and stir until nearly evaporated, then add the can of baked beans, and a ladle full of the hot stock and simmer.
4. As the stock is absorbed add another ladle when necessary.
5. Continue adding hot stock as is needed, stirring often, for about 20 minutes until the risotto is soft and creamy.
6. Stir in the parmesan and a bit of butter, cover, and leave for 2 minutes.
7. Serve with a crisp, dry white wine such as Los Tilos Chilean Sauvignon Blanc.

BON APPETITE AND SALUD .

Oscar’s Tips:
Do not over cook or let it get too dry.
With this basic recipe for Risotto, you can replace the baked beans with your favourite flavours (e.g. Saffron, Seafood, Porcini Mushroom) at Step 1.

We hope you enjoy this recipe. Once you’ve tried it let us know what you think by rating it below, or by leaving a comment. We’d love to hear about any variations you experiment with too.