Cannellini bean and red onion risotto

• 1 tablespoon olive oil
• 1 large red onion finely chopped
• 2 cloves garlic finely chopped
• 4 each thyme sprigs
• 500 grams risotto rice
• 200 grams white wine dry
• 1 litre vegetable stock hot
• 800 grams beans canned cannellini, drained and rinsed
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1 pinch black pepper freshly ground

1. Heat the oil in a large pan and gently cook the onion, garlic and thyme for 5 minutes until softened.
2. Add the rice, stir for a few seconds then pour in the wine.
3. Bubble rapidly until the wine evaporates, then slowly add the stock in batches, letting the rice absorb the liquid each time before adding more.
4. Add the beans about halfway through - keep the heat fairly high and the whole process should take about 20 minutes.
5. Season with pepper.
6. Once all the liquid has been absorbed and the grains are soft and creamy, divide the risotto between bowls.
7. Top each serving with a sprinkling of Parmesan and a good grinding of black pepper and serve swiftly.

olive oil, red onion, garlic, thyme, risotto rice, white wine, vegetable stock, beans, parmesan, black pepper

Taken from recipeland.com/recipe/v/cannellini-bean-red-onion-risot-48400 (may not work)