• 350 g Arborio Berneri rice
  • 50g butter
  • 500g beans
  • 1 glass of red wine
  • 2 copper tomatoes
  • 2 onions
  • 1 l of vegetable broth (1 carrot, 1 clove of garlic, 1 stick of celery)
  • 50 g grated Parmigiano Reggiano
  • salt


Prepare a vegetable broth with the onion, beans, carrot and celery and garlic. In the meantime, blanch the tomatoes in a saucepan: remove the skin, seeds and vegetable water, then pass them through a vegetable mill Leave on the flame until the beans are well cooked. Salt halfway through cooking. Soften the chopped onion with the butter in a pan (preferably copper). Pour in the rice and toast it, mixing it carefully. Wet with a glass of red wine and let it evaporate completely. Add the beans, the puréed tomatoes and the boiling broth. Remove the risotto from the heat, stir in the remaining butter and grated Parmesan. Serve.

Enjoy your meal!