Are you bored cooking the same dinners over and over? It’s so easy to get stuck in a rut with family dinners, but all you need are a few simple ingredients to try this leek and butter bean risotto recipe – definitely one to add to your regular rotation!
Risotto always seems like a “fancy” midweek meal, but it’s actually a great way to use up whatever leftover veg or ingredients you have in the fridge. There are lots of flavour combinations to try depending on how adventurous you’re feeling, and the process of gradually adding stock to plump up the rice grains is surprisingly relaxing once you get going.
You may also enjoy: 10 Tempting Vegetarian Pasta Recipes Perfect for Family Dinner
Leek and Butter Bean Risotto Recipe
Serves 4
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 350g risotto rice
- 1 leek, finely chopped
- 1 spring onion, finely chopped
- 1 carrot, finely chopped
- 1 tin of butter beans, drained
- 1 litre vegetable stock
- 50g parmesan or Gran Padano, grated
- Pepper, to taste
Method
1. Heat the butter and oil in a frying pan.
2. Add the spring onion, carrot and leek, and fry for a couple of minutes over a medium heat.
3. Add the risotto rice and coat it well with the oil and butter.
4. Add a ladle of stock and let the rice absorb it before adding the next ladle.
5. Add the beans after the second ladleful and squash them a little with a potato masher or wooden spoon.
6. Continue adding stock gradually until the rice is cooked through.
7. Season with black pepper and serve with a sprinkling of grated Parmesan or Gran Padano.
Tip: Squashing the butter beans as you go gives the risotto a thick, creamy consistency without needing any extra cream.
Verdict: This recipe got the thumbs up from everyone in our house except the youngest, who isn’t a big fan of onions or risotto! It’s a firm favourite for family dinners and works especially well served alongside grilled chicken or pork chops.
You may also enjoy: 11 of the Best Vegetarian Recipes for a Meatless Monday
FAQs
Can I make this risotto vegan?
Yes – simply swap the butter for a plant-based alternative or extra olive oil, and use a vegan hard cheese or nutritional yeast in place of the Parmesan or Gran Padano.
Can I use a different type of bean?
Butter beans give this risotto its lovely creamy texture, but cannonellini or haricot beans would work well as a substitute if that’s what you have to hand.
How do I stop risotto going stodgy?
Add the stock gradually, one ladle at a time, and let the rice fully absorb each addition before adding the next. Stirring regularly also helps keep it creamy rather than gluey.
Can I make this ahead of time?
Risotto is best enjoyed fresh, as the texture can change once reheated. If you do have leftovers, reheat gently on the hob with a splash of extra stock or water to loosen it up.
Related Articles
- 10 Tempting Vegetarian Pasta Recipes Perfect for Family Dinner
- 11 of the Best Vegetarian Recipes for a Meatless Monday
- More easy family dinner ideas from Mykidstime
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