Beans & Greens Risotto Recipe

Name: Beans & Greens Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable broth (see page 295); 1 15-ounce can of diced tomatoes; 4 garlic cloves, minced or pressed; 1 tablespoon olive oil; 1 1/2 cups arborio rice; 1 15-ounce can of small red beans or pinto beans, drained; 1 small head escarole, chopped (about 3 cups); 1/4 cup grated Pecorino Romano or Parmesan cheese; Salt and pepper; Lemon wedges (optional)

Servings: persons

1 quart vegetable broth (see page 295)
1 15-ounce can of diced tomatoes
4 garlic cloves, minced or pressed
1 tablespoon olive oil
1 1/2 cups arborio rice
1 15-ounce can of small red beans or pinto beans, drained
1 small head escarole, chopped (about 3 cups)
1/4 cup grated Pecorino Romano or Parmesan cheese
Salt and pepper
Lemon wedges (optional)

1
In a saucepan, bring the broth and tomatoes to a boil and then reduce the heat to maintain a gentle simmer.
2
Meanwhile, in a large, heavy saucepan on medium-high heat, cook the garlic in the oil until just golden, a few seconds.
3
Add the rice and stir until the grains are well coated with oil.
4
Ladle in the hot broth and tomatoes a cup at a time, stirring often.
5
After each addition, let the rice absorb most of the broth before adding more.
6
Add the beans with the last cup of broth.
7
When most of the broth is absorbed and the rice is tender but still al dente, stir in the escarole, in batches if necessary, until it wilts but is still bright green.
8
Stir in the cheese and season with salt and pepper.
9
Serve hot, with wedges of lemon if you wish.
10
A crisp, cold fruit salad is a good accompaniment for this simple supper.
11
Or try one of our Two Sweet Sauces (page 280) on vanilla ice cream.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart vegetable broth (see page 295), 1 15-ounce can of diced tomatoes, 4 garlic cloves, minced or pressed, 1 tablespoon olive oil, and more.

Yes, Beans & Greens Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beans & Greens Risotto

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