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Ingredients
1 tbsp Olive oil
1 large red onion, finely chopped
2 cloves Garlic, finely chopped
4 sprigs Thyme
500g Risotto rice
200ml dry white wine
1 litre hot vegetable stock
800g canned cannellini beans, drained and rinsed
2 tbsp finely grated Parmesan
1 pinch freshly ground black pepper

Method
1. Heat the oil in a large pan and gently cook the onion, garlic and thyme for 5 minutes until softened. Add the rice, stir for a few seconds then pour in the wine.

2. Bubble rapidly until the wine evaporates, then slowly add the stock in batches, letting the rice absorb the liquid each time before adding more. Add the beans about halfway through - keep the heat fairly high and the whole process should take about 20 minutes.

3. Season with pepper. Once all the liquid has been absorbed and the grains are soft and creamy, divide the risotto between bowls. Top each serving with a sprinkling of Parmesan and a good grinding of black pepper and serve swiftly.

I recently tried this recipe from Barilla Piccolini and it is SO good and easy to make

Piccolini Mini Farfalle with Zucchini, Chicken and Tomato

Ingredients:
1 box Piccolini Mini Farfalle
2 tablespoons extra virgin olive oil
1/2 cup onion, diced small
2 medium zucchini, diced small
8 ounces chicken breast, diced small
1 cup canned diced tomatoes
1/4 cup cream
to taste salt
to taste freshly ground black pepper

Directions:
HEAT oil and onion in a medium skillet over medium high heat. Add onions and sauté for 3 minutes or until the onion is slightly translucent.
INCREASE the heat to high and add the zucchini, sauté for 4 minutes, until slightly colored and softer.
ADD the chicken and continue to sauté until cooked through, about 5 minutes.
REDUCE heat to medium; add the tomato, cream, salt and pepper. Bring to a simmer.
Meanwhile COOK the Piccolini Mini Farfalle according to the package directions.
REMOVE the sauce from the heat once the sauce is thickened, about 4 minutes. Drain, and toss the pasta with the sauce, and serve