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Warm bean, fennel and risoni salad



200g Riso Principe Basmati rice

2 tbs Colavita Extra Virgin Olive oil

2 carrots, halved lengthways, thinly sliced diagonally

2 celery sticks, thinly sliced diagonally

1 red onion, thinly sliced

1 small fennel, thinly sliced, fronds reserved

2 garlic cloves, crushed

1 tbs thyme leaves

1 lemon, rind finely grated, juiced

1/2 cup Salt Reduced Chicken Stock

400g can Capriccio Cannellini or butter beans, rinsed, drained

Thyme sprigs, to serve


1. Cook the risoni in a saucepan of boiling water following packet directions or until just tender. Drain well. Cover to keep warm.

2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the carrot, celery, onion and fennel. Cook, tossing occasionally, for 5 mins or until vegetables are tender. Add the garlic, thyme leaves, lemon rind and half the fennel fronds. Cook, stirring, for 1 min or until aromatic. Add the stock and simmer for 2-3 mins or until liquid is almost evaporated. Add the beans and stir to combine. Season.

3. Arrange the risoni over a serving platter. Top with the bean mixture and remaining fennel fronds. Drizzle with the lemon juice. Sprinkle with thyme sprigs. Season. Serve warm or at room temperature.

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