Valleybrink Road | Recipes | Risi e Fagioli | 1/4 c. extra virgin olive oil 1/2 small onion, chopped 1 carrot, peeled and chopped 1 celery, chopped 1/4 c. pancetta, diced (optional) 2/3 c. canned whole plum tomatoes, cut up with juices 3 c.

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Risi e Fagioli
Steps
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Description

Even though it still feels like summer here in LA, we are practicing our recipes for fall. Here is an easy and insanely delicious alternative to Pasta e Fagioli. Arborio Rice takes the place of the pasta and it feels more satisfying than ever before.

Get Started
Step 1

Place the olive oil and chopped onion in a large soup pot and turn the heat to medium. Cook the onion until it is soft and translucent. 

Next Step
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Step 2

Next, add the carrot and celery. Stir to coat and cook for a minute or two.

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Step 3

If using pancetta, add the diced pancetta now. Cook for 10 minutes, stirring occassionally as to make sure nothing is sticking to the bottom of the pan.

Next Step
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Step 4

Next, add the chopped tomatoes with all of their juices and reduce the heat to just a simmer. Cook for 7-10 minutes.

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Step 5

Add the beans and bay leaves and stir to combine.

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Step 6

Pour in the chicken stock (you can also use vegetable or beef stock if you prefer) and bring the broth to a gentle boil.

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Step 7

After the soup has cooked for about 10 minutes, scoop out 2/3 cup of the beans and veggies and place in a small bowl.

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Step 8

With an immersion blender, blend the mixture until it has a smooth consistency. Then, pour it back in the soup. 

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Step 9

Taste and season with sea salt and black pepper. The soup should be liquid enough to cook the rice in. If not, add a little more stock. Then, add 3/4 cup arborio rice and cook until the rice is tender.

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Step 10

Once the rice is cooked through, add the butter and parmigiano reggiano. Finish with a drizzle of good olive oil and some fresh italian parsley.

Done!
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Ingredients
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Shopping List
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  • 1/4 c. extra virgin olive oil 
  • 1/2 small onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery, chopped
  • 1/4 c. pancetta, diced (optional)
  • 2/3 c. canned whole plum tomatoes, cut up with juices
  • 3 c. canned cannellini beans, drained and rinsed
  • 2 bay leaves
  • 3 c. chicken stock 
  • sea salt
  • black pepper
  • 3/4 c. arborio rice
  • 1 tbsp unsalted butter
  • 2-4 tbsp parmigiano reggiano, grated
  • italian parsley (optional)