Vegan Cannellini Bean, Mushroom & Lemon Risotto
Try our vegan cannellini bean, mushroom and lemon risotto as a midweek budget meal this week! Risotto is a cheap, super easy-to-make, and filling recipe to make any day of the week.
The combination of cannellini beans and lemon gives this risotto a fresh flavour, making this a great meal for a summer’s evening.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
What rice is used in risotto?
Traditionally, risotto can be made with 3 different rice varieties – Arborio, Carnaroli, and Vialone Nano.
Arborio is the most popular of the varieties. This rice is particularly high in starch which gives the dish its signature creamy texture. In Italy
If you can’t find arborio rice, most short grains will do.
Is risotto hard to make?
Risotto is often seen as a difficult dish to master. There is the risk of over-stirring and over-cooking the rice which can lead to the dish being dry and lacking its authentic creamy texture.
Risotto requires patience, by slowly adding in your stock you allow the rice to release its starchy and create a creamy texture.
Stir the rice often but not too much, you want to avoid the rice sticky to the bottom of the pan while still giving the rice time to release its starch.
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Calories: 420
Servings: 4
Rating:
Total Time: 35 minutes
Calories: 420
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 Tbsp vegetable oil
- 0.25 0.25 onion, finely chopped
- 70 70 g arborio risotto rice
- 25 25 g spinach
- 0.25 0.25 lemon - for juicing and zesting
- 0.5 0.5 cloves garlic
- 50 50 g button or chestnut mushrooms
- 240 240 ml vegetable stock
- 0.25 0.25 tin cannellini beans
- fresh parsley, chopped
Method
- In a large saucepan, over medium heat, add the vegetable stock, garlic, onion, and mushrooms and cook for 3-4 minutes until the onions and mushrooms are soft.
- Add the Arborio rice and cook for a further 2 minutes.
- Slowly stir in the stock in stages, to allow the stock to absorb each time.
- Once all the stock is used up and the rice is cooked, add the spinach, cannellini beans, and lemon juice.
- Cook for another 2-3 minutes until the spinach has wilted.
- Top with the lemon zest and chopped parsley to finish and serve.
Each 303g serving provides:
4.6g Fat, 0.5g Saturates, 84g Carbohydrate, 3g Sugars, 7g Fibre, 15g Protein, 2g Salt.
Need another speedy dinner idea? Take a look at these easy vegan meals!
