Bean "risotto" with green peas
Serves 4 | 20min | Easy
If you've read our blog for a while now, you know I'm a huge fan of risotto. But sometimes I don't have the time to stir a risotto and I want to eat something lighter, but I still want that amazing risotto taste. That's where this recipe comes in.
A month ago we went to our friends country house. After a long drive, and obligatory interior shopping stop in the picturesque town of Mariefred, we arrived just as the sun was setting. We were all tired, and very, very hungry. The question quickly became how long we could last without food until we became extremely hangry.
I was in charge of dinner that night so I decided to make something quick and easy, but also something comforting and fulfilling, since we'd just arrived at a cold country house and the sun was setting. Risotto would have been perfect, but screw it, there was no time for that. So instead I decided to make a bean-risotto.
This was something I'd eaten at restaurants before and had enjoyed, so I went ahead with attempting to recreate it myself. It's basically just a risotto where the rice has been substituted with beans, which means there's no cooking required. Which in turn means it's a hell of a lot quicker to make than a regular risotto.
We popped open a bottle of wine, and while everyone else sipped their glasses and made everything nice and cosy in the house, I set about making dinner. But I still wanted to focus more on the wine, and less on the cooking, so I decided to go easy on myself. Which is another reason why this recipe was perfect. It's extremely simple and only requires one saucepan, a cutting board, a knife, and a cheese grater to make.
So let's get to it!
2 cans of white beans (500g of drained beans)
100 g sugar snaps
150 g frozen green peas
1 small onion
50 g grated parmesan
2 tbsp cream cheese
a dash of white wine
salt & pepper
- Chop up the onion and fry it in a bit of olive oil or butter in a large saucepan
- After a few minutes, when the onion has turned slightly translucent, throw in the sugar snaps (rinse them off with water first)
- Add the frozen peas and fry everything for a few minutes more (remember to stir occasionally)
- When the peas have thawed go ahead and add the white beans and a dash of white wine (I used approximately 1 dl) and let everything simmer for 3-5 minutes until most of the wine has evaporated
- Grate the parmesan and add it, along with the cream cheese, into the mix (you can use less of both the cream cheese and parmesan for a lighter, healthier version)
- Add salt and pepper to taste and garnish with freshly chopped chives
TIP: Skip the parmesan and use vegan cream cheese for a fully vegan meal.
There you go, a simple, quick faux risotto for when you crave a risotto but can't be bothered to make one.
This is of course no substitute for a real risotto (because nothing is), but is instead a great addition to your regular everyday "come-home-from-work-make-quickly-in-one-pan" meals.
And if you want to play with the flavours you can easily substitute the peas for mushrooms or asparagus or artichoke and see where that takes you! This is, after all, a throw-everything-in-the-saucepan and heat it up type meal, so no reason to get too fussy. Have fun with it!