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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is really just a rice and beans dish - not a risotto in the traditional sense. It is tasty and fairly easy to throw together nonetheless. I usually top each portion with grated parmesan when serving. Ingredients:
1 cup diced tomato (fresh - 1 medium) |
1/2 cup onion, chopped |
1 1/2 cups arborio rice |
29 ounces vegetable broth (or chicken) |
1 (19 ounce) can cannellini beans |
1/3 cup parmesan cheese, grated |
2 tablespoons fresh parsley |
1 tablespoon butter |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
Directions:
1. Cook and stir tomato and onion over medium heat for 3-4 minutes.
2. Add rice and broth. Bring to boil, then lower heat and simmer uncovered for 15 minutes (until liquid is absorbed), stirring occasionally. (At this point, you may need to add more liquid if rice is too al dente.).
3. Stir in the rest of the ingredients and and heat through. Serve.
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