Name: Bean and leek risoni
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram (12 ounces) risoni pasta; 2 tablespoon olive oil; 1 medium leek (350g), sliced thinly; 1 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 400 gram (12½ ounces) canned borlotti beans, rinsed, drained; 400 gram (12½ ounces) canned butter beans, rinsed, drained; 1 cup (250ml) vegetable stock; 300 gram (9½ ounces) fresh green beans, chopped coarsely; 1 tablespoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1/2 cup torn fresh flat-leaf parsley; 1/3 cup (25g) finely grated parmesan

Ingredients

375 gram (12 ounces) risoni pasta

2 tablespoon olive oil

1 medium leek (350g), sliced thinly

1 clove garlic, crushed

1/2 cup (125ml) dry white wine

400 gram (12½ ounces) canned borlotti beans, rinsed, drained

400 gram (12½ ounces) canned butter beans, rinsed, drained

1 cup (250ml) vegetable stock

300 gram (9½ ounces) fresh green beans, chopped coarsely

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1/2 cup torn fresh flat-leaf parsley

1/3 cup (25g) finely grated parmesan

Method

1.Cook risoni in a large saucepan of boiling water until tender; drain.

2.Meanwhile, heat oil in a deep large saucepan over medium heat; cook leek and garlic, stirring, 5 minutes or until leek is softened. Increase heat to high, add wine; cook, stirring, until liquid is almost evaporated.

3.Add canned beans and stock to pan; bring to the boil. Add green beans, reduce heat; simmer, stirring occasionally, 3 minutes or until just tender. Stir in risoni until heated through. Stir in rind, juice, parsley and parmesan. Season to taste. Sprinkle with a little extra parmesan, if you like.

For something a little different, buy half the amount of fresh green beans as yellow beans if they are available. Yellow beans are similar to green beans but without the chlorophyll (green pigment). As a result they taste less ‘green’, so are slightly milder than green beans.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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