Risotto With Beans & Veggies |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An awesome side-dish that can also be a healthy meal in and of itself! From Cook Healthy Today! Ingredients:
3 cups mushroom broth or 3 cups vegetable broth or 3 cups chicken broth |
2 cups sliced fresh mushrooms (shitake or button) |
1/2 cup chopped onion (1 med) |
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 rained |
1/2 cup grated parmesan cheese (2 oz) |
Directions:
1. in a med saucepan bring broth to boiling; reduce heat and simmer until needed.
2. Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil over med heat about 5 min or until onion is tender.
3. Add uncooked rice. Cook and stir about 5 min or until rice is golden brown.
4. Slowly add 1 cup of broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.
5. Add another 1/2 cup broth the zucchini, and carrots to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed.
6. Add another 1 cup of the broth, 1/2 cup at a time, stirring constantly until the broth is absorbed (about 20 min).
7. Stir the remaining 1/2 cup broth into the rice. Cook and stir until rice is slightly creamy and just tender.
8. Stir in white kidney beans and parmesan cheese.
9. Heat through.
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