This recipe has all the rich flavour of risotto but is ready in less than half the time. I love using zucchini but you can add other vegetables to suit what you have on hand. Serve with vibrant steamed green beans.
Serves: 4
INGREDIENTS
½ medium sized onion, very finely diced
2 garlic cloves
2 x 400 gram tins of cannellini beans, drained and rinsed
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon fresh thyme leaves
zest of 1 lemon
1 cup vegetable stock
¼ cup cream (I favour using organic cream)
1 zucchini, trimmed and sliced into very thin rings
⅓ cup walnuts, chopped roughly
sea salt and cracked black pepper
olive oil for sautéing
METHOD
Heat a generous glug of olive oil over a medium heat. Add garlic and onion and sauté until tender and translucent.
Add the cannellini beans, rosemary, thyme, lemon zest and stock. Simmer for ten minutes. Add the zucchini and cook for 1 minute. Stir through the cream and cook for a further minute. Taste and season with sea salt and cracked black pepper.
Sprinkle walnuts over the top and serve immediately alongside some steamed green vegetables.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!