let's be calm, roasted garlic and bean risotto for quiet nights in.

Food doesn't always have to be exciting new flavours or edible glitter, or something you've been dreaming about making for ages. Sometimes it can be just as amazing to make something simple and mild and creamy that you can stir on a stovetop and retreat to a corner of a warm low lit room with to read a book and forget the day.

To make enough for 2-3 people you'll need:
3 heads of garlic
olive oil
1 white onion, 1 red onion
4 cups of a nice vegetable stock
1 1/2 cups of wine (this is how much wine is in one of those small bottles)
1 3/4 cups of arborio rice
2 cans of your favourite bean, butter beans would be nice, or mixed beans.

Oh garlic, so delicious. To prepare it for roasting, just peel off most of the papery outer skin, then turn it onto it's side and slice off the very top of all of the cloves.

Do that with all three heads, then put them into a baking tray and pour some olive oil over the top.

Cover the tray with foil and bake at gas mark 5/190C/375F for 20ish minutes, until it's browned and squishy.

Take them out of the oven and leave them to cool for a few minutes. Once they're cool enough to handle, gently prise off the cloves and squeeze them from the bottom. The roasted goodness should pop out. Try one, it's so delicious. Empty out all the garlic into a bowl.

Put to one side while you make the risotto. Pour the stock into a pan and heat it up to near boiling point, then leave it at that heat.

Warm up the olive oil in a big deep pan and fry the onions for at least 10 minutes on a low to medium heat until they're super soft and gooey.

Once they're soft, pour in the rice and stir it around for a minute or so, you'll see the edges of the grains become slightly translucent. Once that happens add the wine and turn the heat up to a medium/high setting.

Keep stirring until all the wine has dissolved, then add the stock, a cup at a time. You'll know when it's time to add another cup of stock because it'll behave like this when you drag a wooden spoon through it:

When you've got about 1 cup of stock left, add your drained beans and keep stirring. Keep on adding the stock until it's all been absorbed and the rice is cooked. Turn the heat right down and mash the roasted garlic with a fork. The flavour is super mild so you don't want to add it until the last minute. Stir it in for a minute or so before serving.

Enjoy your book.


taleoftwovegans said...

What gorgeous photos! Now I wish I had picked up that can of mixed beans that was calling my name at the grocery store.... I've had a bag of arborio rice for ages, and I still haven't tried my hand at making a risotto. Yours is definitely inspiring! :) -Eve

Erin said...

Sounds and looks scrumptious! Now I'm sitting here wondering why I never put roasted garlic when I make risotto, going to have to try that soon!

T said...

Risotto is definitely my favorite comfort food. Love the idea of beans, haven't tried that yet!

Naomi Rose said...

thanks so much you guys, risotto's the way to go! xx

Rose said...

This looks so good and sounds so tasty with all that roasted garlic.

Thanks for the recipe.

swellvegan said...

Oh yum! This is the 2nd recipe for risotto I've seen in 2 days, so I'm definitely gonna have to make some posthaste! All that lovely roasted garlic sounds delicious.

Kate said...


onlymomentalone said...

Wow, this looks so delicious (great photos!), I absolutely cannot wait to try out this recipe. Seems like a great winter dish.

Am always a fan of risotto!

Millie said...

I made a risotto last night and it is the ultimate vegan comfort food for a cold winters' night! Yours looks lovely, I'll have a go at making it next week.

glutenfreewelshy said...

You're so right; sometimes the best meals are the simplest and most humble. I LOVE risotto. Think I may make this tomorrow night... :)

tohappyvegans said...

Wow yummmmy! Look at ALL that lovely garlic, no kisses for me from Hubby after eating that though! (^.~)

Naomi Rose said...

You're welcome Rose!

A-K, so honoured to have a little visit from you, LOVE your blog!

Thanks Kate!

Onlymomentalone, I hope you like it!

Thanks Millie, let me know what you think...

glutenfreewelshy I love it too, oh so creamy!

Haha Mits, I nearly ate the whole bowl of JUST GARLIC

The Voracious Vegan said...

Roasted garlic is the love of my life! And this risotto needs to get in my belly NOW! Too beautiful for words.

Hanako66 said...

i am so making this soon!!!

Claryn said...

What beautiful photos! Sounds like a perfect meal for this cold weather we're having where I am.