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.

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 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.

Risotto With Beans And Vegetables

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