Creamy Rice with Sun-Dried Tomatoes, White Beans, and Crispy Rosemary

Name: Creamy Rice with Sun-Dried Tomatoes, White Beans, and Crispy Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 10 oz short-grain rice; 4.2 oz shallot; 3 cloves garlic; 3.2 oz sun-dried tomatoes in oil; 1 1/2 cups cooked white beans; 4 cups vegetable stock; 1/3 cup dry white wine; 1.8 oz grated aged cheese; 2 tbsp butter; 2 tbsp oil from the sun-dried tomatoes; 2 tbsp fresh rosemary; 1 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp black pepper; 3/4 tsp salt

An original, comforting creamy rice where shallot and garlic are combined with sun-dried tomatoes, tender white beans, and a touch of lemon. Finished with crispy rosemary and grated aged cheese for a savory, aromatic, and balanced result.

15 minPrep

30 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

280 g short-grain rice (tipo arborio or bomba)
120 g shallot (chopped fina)
3 cloves garlic (chopped fino)
90 g sun-dried tomatoes in oil (escurridos and chopped; reservar 2 tbsp of the aceite)
240 g cooked white beans (escurridas and enjuagadas)
950 ml vegetable stock (hot)
80 ml dry white wine (for desglasar)
50 g grated aged cheese (tipo manchego curado or parmesano)
25 g butter (unsalted)
30 ml oil from the sun-dried tomatoes (reservado of the tarro)
6 g fresh rosemary (leaves separadas of the sprigs)
1 tsp lemon zest (finely grated)
15 ml lemon juice (freshly squeezed)
1/2 tsp black pepper (freshly ground)
4 g salt (ajustar to taste)

Nutrition facts

per serving

465 kcal

Calories

13 g

Protein

58 g

Carbs

17 g

Fat

6 g

Fiber

52 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
Preheat the oven to 180 °C / 350 °F. Spread the rosemary leaves on a small baking tray or oven-safe pan, toss them with 1 teaspoon of the sun-dried tomato oil, and bake for 4-5 minutes until crisp but not burnt. Set aside.
2
In a wide pot, heat the remaining sun-dried tomato oil over medium heat. Add the shallot and cook for 4 minutes until tender. Stir in the garlic and cook for 30 seconds more.
3
Add the chopped sun-dried tomatoes and cook for 2 minutes so they perfume the oil. Add the rice and stir for 1 minute to lightly toast it.
4
Pour in the dry white wine and cook for 1-2 minutes until the alcohol has mostly evaporated.
5
Add one ladle of hot vegetable stock and stir. Continue adding the stock gradually, stirring often and waiting until the rice has absorbed most of the liquid before adding more. Cook for 16-18 minutes total.
6
Halfway through cooking, add the cooked white beans, black pepper, and salt. Keep adding stock until the rice is creamy, tender, and slightly loose in texture.
7
Remove the pot from the heat. Add the butter, grated aged cheese, lemon zest, and lemon juice. Stir vigorously for 1 minute to emulsify and give the rice a glossy finish.
8
Taste and adjust the salt if needed. Divide the rice into shallow bowls and finish with the crispy rosemary on top. Serve immediately.

Chef tips

Keep the stock hot at all times so the rice cooks evenly. If you want a looser texture, reserve 60-80 ml (1/4-1/3 cup) of stock and stir it in at the end.

Substitutions

You can substitute the white beans with cannellini or butter beans. The aged cheese can be replaced with a similar vegetarian hard cheese. For a dairy-free version, use plant-based butter and omit the cheese, adjusting salt at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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