210 g (7 0z) dried borlotti beans
6 tbsp extra-virgin olive oil
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1 tbsp chopped flat-leaf italian parsley
6 handfuls arborio or other rice
1.75 litre (3 pint) 6 cups vegetable stock
salt and pepper
6 tbsp extra-virgin olive oil
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1 tbsp chopped flat-leaf italian parsley
6 handfuls arborio or other rice
1.75 litre (3 pint) 6 cups vegetable stock
salt and pepper
method
1. Soak the beans in water for about 12 hours.
2. Drain, place the beans in a saucepan and cover with fresh water.
3. Bring to a slow boil and cook for about 1/2 hours. Drain and reserve the water.
4. Heat the oil in a saucepan and fry the carrot, onion, celery and parsley for about 3 minutes, stirring occasionally.
5. Add the rice and mix well. Add the beans and vegetable stock and cook for 12 minutes.
6. Add 2 ladles of the reserved water and salt and pepper to taste.
7. Boil for 2 minutes more and then serve immediately.
2. Drain, place the beans in a saucepan and cover with fresh water.
3. Bring to a slow boil and cook for about 1/2 hours. Drain and reserve the water.
4. Heat the oil in a saucepan and fry the carrot, onion, celery and parsley for about 3 minutes, stirring occasionally.
5. Add the rice and mix well. Add the beans and vegetable stock and cook for 12 minutes.
6. Add 2 ladles of the reserved water and salt and pepper to taste.
7. Boil for 2 minutes more and then serve immediately.
serving amount
serves 6
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