Go Back

Traditional white bean risotto

Transform your favorite bean recipe into a risotto, for a healthy, plant based dinner. Naturally vegan and gluten free! Tuscan style white beans in light tomato sauce are the perfect start!
Course Gluten-free, Main Course, Vegan
Cuisine Greek, Italian, Mediterranean
Keyword gluten-free, healthy, risotto, vegan, white bean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 295 kcal
Author The Hungry Bites


  • 2 cups white beans in tomato sauce (not drained, we need them with their sauce!)
  • 1 cup risotto rice (carnaroli, carolina, saint andrea)
  • 4 - 5 cups hot water or vegetable stock or even chicken stock if not vegan. (* the amount of water will depend on the type of rice, amount of heat and size of the pan used)
  • salt and freshly grated pepper to taste


  1. Heat the beans in a pot over medium high heat. When they start to simmer, add the rice and reduce the heat to a gentle simmer.

  2. Start adding the water (or the stock), half a cup at a time. You should stir very often because the mixture can easily stick to the bottom of the pan and burn. After adding about 4 cups of water, taste the risotto and adjust the salt and pepper. By tasting it, you will also determine if it needs more cooking. Add more water if needed. Keep in mind that the rice will continue to cook for a while after you turn off the heat.
  3. When done, turn off the heat and transfer into plates.
  4. Eat.

Recipe Notes

Tuscan style white beans in tomato sauce recipe.

If you happen to have leftover beans, less than 2 cups as the recipe requests and still want to make 4 servings, don’t worry! Just increase the amount of rice a bit, and adjust the water quantity. It will still be delicious!