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J joe Well-known member Sep 1, 2007 #3 I've never tried it, but I imagine you'd stir the puree into the rice near the end of the cooking, and maybe add a few whole beans too. You might need extra stock to thin out the risotto so it's not too pasty.
I've never tried it, but I imagine you'd stir the puree into the rice near the end of the cooking, and maybe add a few whole beans too. You might need extra stock to thin out the risotto so it's not too pasty.
J joanietoo Well-known member Sep 1, 2007 #4 That's what I was thinking...I forgot to.... tske the skin off when I started mooshing them up and so I thought, ah! a bean spread and strenously sieved them but I still hanker after a bean risotto...Ihave a lot so perhaps I'll get both.
That's what I was thinking...I forgot to.... tske the skin off when I started mooshing them up and so I thought, ah! a bean spread and strenously sieved them but I still hanker after a bean risotto...Ihave a lot so perhaps I'll get both.
