Tuscan White Bean & Roasted Vegetable Risotto with Crispy Sage Oil

Name: Tuscan White Bean & Roasted Vegetable Risotto with Crispy Sage Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2/3 cup Arborio rice; 3 cups Vegetable broth; 1 can (15 oz) Cannellini beans; 1.5 cups Carrots; 1 cup Parsnips; 5 tbsp Extra virgin olive oil; 0.5 medium Yellow onion; 3 whole Garlic cloves; 10 whole Fresh sage leaves; 0.5 cup Dry white wine; 1 tsp Lemon zest; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Nutritional yeast

Prep 15 min · Cook 25 min · Serves 2 · medium

Mediterranean Diet

A creamy, luxurious Italian risotto featuring arborio rice, cannellini beans, and roasted root vegetables finished with fragrant sage-infused olive oil. Rich, satisfying, and completely plant-forward while meeting all Mediterranean nutrition goals.

Ingredients

2/3 cup Arborio rice
3 cups Vegetable broth
1 can (15 oz) Cannellini beans
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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