Creamy Tomato & White Bean Risotto with Crispy Sage
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 1½ cuparborio rice
- 1 can (14.5 oz)canned diced tomatoes
- 4 cupvegetable broth
- 1 can (15 oz)canned cannellini beans
- ½ cupparmesan cheese
- ¼ cupheavy cream
- 12fresh sage leaves
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves of garlic.
Method
- 01
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4 minutes, stirring often, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
- 02
Stir in the arborio rice and toast for 2 minutes, stirring constantly, until the grains are coated with oil and smell nutty.
- 03
Pour in the canned tomatoes (with their juice) and 1 cup of vegetable broth. Stir well and bring to a simmer. Let the liquid reduce by half, stirring occasionally, about 5 minutes.
- 04
Add the remaining 3 cups of broth one cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This should take 15 to 18 minutes total. The rice should look creamy but still have a slight bite to it.
- 05
Drain and rinse the cannellini beans, then stir them into the risotto along with the cream and parmesan. Cook for 2 minutes until the cheese melts and the beans are heated through. Season to taste with salt and black pepper.
- 06
While the risotto finishes, heat the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. Add the sage leaves and fry for 1 to 2 minutes, stirring gently, until crispy and fragrant. Transfer to a paper towel.
- 07
Divide the risotto among bowls and top each serving with 3 crispy sage leaves.
Spice Tips
For warmth and depth, add 1/2 teaspoon of smoked paprika or a pinch of red pepper flakes with the garlic. A squeeze of lemon juice at the end brightens the creaminess. For earthier undertones, stir in 1/2 teaspoon of dried thyme or oregano after the tomatoes.
This risotto is at its best served immediately, while the rice is creamy and the sage is still crispy. Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of broth on the stovetop.