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Warm bean, fennel and risoni salad recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious warm bean salad with carrot, celery, and fennel - the ideal side dish for any meal.
Ingredients:
  • 200g risoni
  • 36.40 gm 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
  • 20.00 ml thyme leaves
  • 1 lemon, rind finely grated, juiced
  • 125ml chicken stock
  • 400g can cannellini or butter beans, rinsed, drained
  • Thyme sprigs, to serve
Instructions:
  • Boil the risoni in a saucepan of water following the packet directions until tender. Drain and cover to keep warm.
  • Heat oil in a large non-stick frying pan. Add carrot, celery, onion, and fennel. Cook until tender, stirring occasionally. Stir in garlic, thyme, lemon rind, and half the fennel fronds, cook until aromatic. Simmer with stock until almost evaporated. Add beans, stir, and season.
  • Spread the risoni on a serving platter. Layer with the bean mixture and sprinkle with the remaining fennel fronds. Drizzle with lemon juice, sprinkle with thyme sprigs, season to taste, and serve warm or at room temperature.

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