COOKING TIME: 10 minutes
200g Riso Principe Basmati rice
2 tbsp. Colavita Premium Italian extra virgin olive oil
2 carrots, halved lengthways, thinly sliced diagonally
2 celery sticks, thinly sliced diagonally
1 red onion, thinly sliced
1 small fennel, thinly sliced, fronds reserved
2 garlic cloves, crushed
1 tbsp. thyme leaves
1 lemon, rind finely grated, juiced
1/2 cup Salt Reduced Chicken Stock
1 x 400g can Capriccio Cannellini or Butter Beans, rinsed, drained
Thyme sprigs, to serve.
- Cook the risoni in a saucepan of boiling water following packet directions or until just tender. Drain well. Cover to keep warm.
- Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the carrot, celery, onion and fennel. Cook, tossing occasionally, for 5 mins or until vegetables are tender. Add the garlic, thyme leaves, lemon rind and half the fennel fronds. Cook, stirring, for 1 min or until aromatic. Add the stock and simmer for 2-3 mins or until liquid is almost evaporated. Add the beans and stir to combine. Season.
- Arrange the risoni over a serving platter. Top with the bean mixture and remaining fennel fronds. Drizzle with the lemon juice. Sprinkle with thyme sprigs. Season. Serve warm or at room temperature.