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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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!