Because we couldn’t find a recipe we liked, my daughter and I came up with this one. We prefer plain carrot cake, which means it doesn’t include any raisins, nuts, or other additions but shredded carrots. This was created at an altitude of 6,000 feet; for possible baking modifications at a lower altitude, check the notes.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 cups vegetable broth
- 18 ounces fresh cranberry beans, shelled
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 sprig fresh rosemary
- 1 fresh bay leaf
- 1 sprig fresh sage
- 1 ¼ cups uncooked carnaroli rice
- ½ cup dry white wine
- ¾ cup tomato sauce
Instructions
- Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
- Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
- Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
- Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.
Nutrition Facts
| Calories | 932 kcal |
| Carbohydrate | 145 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 34 g |
| Protein | 36 g |
| Saturated Fat | 7 g |
| Sodium | 1002 mg |
| Sugars | 7 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe to a T. Fabulous!