Recipe: Lupini Bean and Spinach RisottoDescription: Creamy risotto featuring lupini beans and spinach for a protein-rich Italian-inspired dinner.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 1 cup lupini beans, 1 cup arborio rice, 4 cups baby spinach, 2 tablespoons olive oil, 1 whole onion, 2 cloves garlic, 0.5 cup white wine, 4 cups vegetable broth, 0.5 cup aged parmesan, 2 tablespoons butter, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: Rinse the lupini beans under cold water and set aside. In a large pot, heat olive oil over medium heat and add chopped onions. Cook until the onions are translucent. Add minced garlic to the pot and cook for an additional minute, stirring frequently. Stir in the arborio rice, ensuring it is well-coated with the oil and mixed with the onions and garlic. Pour in the white wine and cook until it is mostly absorbed by the rice. Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Once the rice is almost cooked, stir in the lupini beans and baby spinach, cooking until the spinach is wilted and the beans are heated through. Stir in the aged parmesan and butter, mixing until the risotto is creamy. Season with salt and black pepper to taste before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: risotto, spinach, high protein, vegetarian, Italian, creamyThis Lupini Bean and Spinach Risotto recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.