Laura's Vegan Table

for the risotto

  • 4 cups vegetable stock
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 15 ounce can of cannellini or white beans
  • 1 cup arborio rice
  • salt and pepper to taste

breadcrumb topping

  • 2 tablespoons olive oil
  • 1/2 cup panko breadcrumbs

An elegant upgrade to beans and rice, this white bean risotto is creamy and healthy. The breadcrumb topping gives a nice crunch, making this dish a perfect comfort food!


In a large stockpot, simmer the vegetable stock. In another large pan, add olive oil and set to medium heat. Add the garlic and cook for about a minute. Add in the beans and mash some of them with a wooden spoon to add to the creaminess. Then add in the rice and cook for about a minute to toast the rice slightly. Add in about 1/2 cup of the vegetable stock and allow the rice to absorb the stock. When absorbed, add in another ladle of the stock and continue to stir. Add in salt and pepper to taste. When this batch is absorbed, continue the process of adding a ladle full of stock to the pan and keep stirring. You want to add a little at a time. Stir and cook for about 20-25 minutes. You’ll want the rice to have a little bite in the middle and not be too mushy. Add more salt and pepper to taste if needed.

While risotto is still cooking, add olive oil to a pan on medium-low heat. Add in the breadcrumbs and toss to combine. Stir until toasted, being careful not to burn the breadcrumbs.

To serve, top each bowl of risotto with the breadcrumb topping. Drizzle with a little more olive oil if needed. I added some broccoli and garnished with some fresh basil leaves. Serve hot.