Ingredients
Serves: 3
- 1 (400g) tin borlotti beans
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1/2 cup dry white wine
- 1 cup quick cooking rice
- 3 cups vegetable stock
- 4 tablespoons mascarpone cheese
- 1 teaspoon fresh rosemary, chopped
- 3/4 cup grated Parmesan
- salt and black pepper, to taste
Directions
Preparation:15min ›
Cook:2hours ›
Ready in:2hours15min
- Drain and rinse the beans. Put about 2/3 of the beans in a food processor and puree. Set the remaining beans aside.
- Heat the butter and oil in a frypan, add the onion and garlic and fry 8 minutes or until soft. Transfer to the slow cooker and add the wine and pureed beans. Cover and cook on High for 1 hour.
- Add the rice and stock and stir. Cover and cook on High another 45 minutes. The rice should have absorbed most of the stock.
- Stir in the reserved beans, mascarpone and rosemary. Cover and cook another 15 minutes until the rice is almost done.
- Stir in the Parmesan and season to taste. Turn off the cooker, cover and let stand five minutes so the the rice finishes absorbing the liquid.
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Reviews and Ratings
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Reviews in English (1)
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i have this recipe in a slow cooker book ,but do constant cooking of this meal cannot read the recipe i have to say it is absolutely delicious,the rosemary is sensational - 20 Nov 2014
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