Rosemary Risotto with Borlotti Beans

Risotto is comfort food at its finest. Rich, starchy Arborio rice cooked using chicken stock and fortified with white wine warms not just the body, but the soul as well. This recipe is a bit of a cheat - prepackaged risotto mix is used to save time but the end result is just as tasty. This recipe easily doubles, so if you have a hungry family (or a very hungry boyfriend), feel free to adjust the recipe as necessary. If you can't get or don't want to use rosemary, you can also use other fresh herbs such as thyme or sage. Serve with crusty garlic bread hot from the oven and a good wine...and enjoy it with the one or ones you love.

Rosemary Risotto with Borlotti Beans

14 oz. can borlotti beans, drained and rinsed

10 oz. package vegetable or chicken risotto mix

4 tbsp. mascarpone cheese

1 tsp. finely chopped fresh rosemary (or other fresh herbs, to taste)

Put about 2/3 of the beans into a food processor and process them to a fairly coarse purée. Set the remaining beans aside.

Make up the risotto according to the package directions, using the suggested quantity of water.

Immediately after the rice is cooked, stir in the bean purée. Add the reserved beans, the mascarpone cheese and rosemary. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavors fully.

Serves 3 - 4