Riso con Fagioli e Alga

Riso con Fagioli e Alga is a delightful vegan dish that combines the earthy flavors of beans with the umami richness of seaweed, making it a perfect alternative to traditional seafood. This comforting meal is not only nutritious but also captures the essence of coastal Italian cuisine.

Ingredients

• Arborio rice - 150 grams
• Canned cannellini beans - 200 grams, drained and rinsed
• Nori sheets - 2 pieces, cut into small strips
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
2. Add the Arborio rice to the pan and stir well for 1-2 minutes, allowing the rice to toast slightly.
3. Pour in the vegetable broth gradually, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, for about 15-20 minutes, until the rice is creamy and al dente.
4. Once the rice is cooked, gently fold in the cannellini beans, nori strips, lemon juice, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes until heated through.
5. Remove from heat and stir in the fresh parsley. Serve warm, garnished with extra parsley and a drizzle of olive oil if desired.

Nutrition

• Calories: 480
• Protein: 15 g
• Carbs: 80 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from beans, supporting muscle health.
• Contains omega-3 fatty acids from seaweed, beneficial for heart health.

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