Risotto With Beans And Vegetables Recipe

Name: Risotto With Beans And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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)

Servings: persons

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 (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)

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.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 cups vegetable broth or 3 cups chicken broth, 2 cups sliced fresh mushrooms, 1 medium onion, chopped, 2 garlic cloves, minced, and more.

Yes, Risotto With Beans And Vegetables 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.

That's it — enjoy your meal!

Risotto With Beans And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions