Ingredients

2 tbsp extra-virgin olive oil, additional 1 tbsp for sautéing of beans

½ small sweet red onion, chopped

2 fresh sweet Italian sausage (approx 8 oz), casings removed, cut or crumbled into small pieces

1 ¼ cup Arborio rice

¼ cup white wine, additional tsp for sautéing of beans

6 ounces red beans (2 ounces each of pinto, red & kidney beans) *if using dry beans, weigh out after they have been boiled

1 garlic clove, minced

Pinch of savoury spice

3 tbsp strained tomatoes (pomodoro passata)

4 cups warm or room temp chicken or vegetable stock

2 tbsp butter

½ cup grated parmesan cheese

Salt & freshly ground pepper to taste

Preparation

For the sautéed beans

  1. Heat olive oil in a non-stick skillet. Add beans, pinch of salt, pepper & savoury spice, minced garlic and stir over high heat. Add white wine and stir for 1 minute.
  2. Remove from heat and set aside uncovered.

For the risotto

  1. In, preferably, a “non-stick” soup or risotto pot warm olive oil over medium heat
  2. Add onion and sausage and sauté until the sausage is thoroughly cooked (approx 8-1omin)
  3. Add strained tomato and stir
  4. Add rice and sauté for approx 3 minutes, stirring frequently
  5. Deglaze by adding white wine and stir well, scraping any browned sausage bits from bottom of the pan
  6. Add sautéed beans and ½ to 1 cup of stock (enough to just cover rice mixture)
  7. Stir carefully to ensure beans are not mashed
  8. Once liquid is absorbed, continue to add more stock in 1/2cup to 1 cup increments & carefully stir until rice is fully cooked but still al dente (approx 15 min) * note you may not have to use all 4 cups of stock
  9. Remove pot from heat and stir in the butter and grated cheese
  10. Season with salt & pepper to taste
  11. Let rest, uncovered, for a few minutes prior to serving