Entree - vegetarian - gluten free
2 cans borlotti beans, drained and rinsed
8 oz Carnaroli rice
1 onion, finely chopped
1 carrot, finely chopped
4 sage leaves, finely chopped
4 tsp parsley, chopped
4 tsp Parmigiano, grated
1 tbsp Extra virgin olive oil
vegetable broth, about 1/2 cup
Put a big pot of water to a boil; when it boils add salt and rice and cook until "al dente", about 16-18 minutes.
In the mean time, in a deep skillet with 2 tbsp of broth and the Extra virgin olive oil, "sautee" onion, carrot and sage.
Blend half of the borlotti beans, using a few tablespoons of broth the ease the blending, and add them, along with the whole ones, in the skillet.
Stir well to combine and simmer for 5 minutes.
Drain the rice and toss it into the skillet, stir well and add some broth, if needed: it should look like a risotto and not like a soup.
Simmer for 5 more minutes to combine all flavors.
Serve immediately, in individual bowls, sprinkled with parsley and parmigiano.
This recipe serves 4.