Risotto With Beans and Vegetables |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is so good it makes a meal. Just add a green salad and some fresh fruit. Ingredients:
3 cups vegetable broth or 3 cups chicken broth |
2 cups sliced fresh mushrooms |
1 medium onion, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 cup arborio rice |
1 cup finely chopped zucchini |
1 cup finely chopped carrot |
1 (15 ounce) can white kidney beans (cannellini) or 1 (15 ounce) can pinto beans, rinsed and drained |
1/2 cup finely shredded parmesan cheese |
2 tablespoons snipped fresh flat-leaf italian parsley |
finely shredded parmesan cheese (optional) |
Directions:
1. In a medium saucepan bring broth to boiling. Reduce heat; simmer until needed. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Add uncooked rice. Cook and stir about 5 minutes more or until rice is golden brown.
2. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup of the broth, the zucchini, and carrots to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth is absorbed. (This should take about 20 minutes.)
3. Stir the remaining 1/2 cup broth into rice mixture. Cook and stir until rice is slightly creamy and just tender. Stir in beans and Parmesan cheese; heat through. Sprinkle with parsley and additional cheese, if desired.
4. Makes 4 main dish or 6 side dish servings.
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