how to make quick Warm bean, fennel and risoni salad recipe

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm bean, fennel and risoni salad recipe. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm bean, fennel and risoni salad recipe is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm bean, fennel and risoni salad recipe is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 200g risoni
  • 2 tbs 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 (125ml) Salt Reduced Chicken Stock
  • 400g can cannellini or butter beans, rinsed, drained
  • Thyme sprigs, to serve

Method

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