Tuscan White Bean & Roasted Vegetable Risotto with Crispy Sage Oil

Ingredients

• 2/3 cup Arborio rice, whole grain variety preferred
• 3 cups Vegetable broth, low-sodium, kept warm
• 1 can (15 oz) Cannellini beans, drained and rinsed
• 1.5 cups Carrots, cut into 1/2-inch cubes
• 1 cup Parsnips, cut into 1/2-inch cubes
• 5 tbsp Extra virgin olive oil, divided: 3 tbsp for cooking, 2 tbsp for sage oil
• 0.5 medium Yellow onion, finely diced
• 3 whole Garlic cloves, minced
• 10 whole Fresh sage leaves, roughly torn
• 0.5 cup Dry white wine, or vegetable broth
• 1 tsp Lemon zest, finely grated
• 0.5 tsp Sea salt, adjust to taste
• 0.25 tsp Black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots and parsnips with 1 tbsp olive oil, salt, and pepper. Roast for 12-14 minutes until caramelized and tender; set aside.

2. 2

   While vegetables roast, warm broth in a separate pot and keep at a gentle simmer. Heat 2 tbsp olive oil in a large, heavy-bottomed pan over medium heat.