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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious, or view her full Green Mondays collection.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.