Risotto With Beans & Veggies Recipe

Name: Risotto With Beans & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups mushroom broth or 3 cups vegetable broth or 3 cups chicken broth; 2 cups sliced fresh mushrooms (shitake or button); ½ 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; ½ cup grated parmesan cheese (2 oz)

Servings: persons

3 cups mushroom broth or 3 cups vegetable broth or 3 cups chicken broth
2 cups sliced fresh mushrooms (shitake or button)
½ 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
½ cup grated parmesan cheese (2 oz)

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.
4
Cook and stir about 5 min or until rice is golden brown.
5
Slowly add 1 cup of broth to the rice mixture, stirring constantly.
6
Continue to cook and stir until liquid is absorbed.
7
Add another 1/2 cup broth the zucchini, and carrots to the rice mixture, stirring constantly.
8
Continue to cook and stir until liquid is absorbed.
9
Add another 1 cup of the broth, 1/2 cup at a time, stirring constantly until the broth is absorbed (about 20 min).
10
Stir the remaining 1/2 cup broth into the rice.
11
Cook and stir until rice is slightly creamy and just tender.
12
Stir in white kidney beans and parmesan cheese.
13
Heat through.

506

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: 3 cups mushroom broth or 3 cups vegetable broth or 3 cups chicken broth, 2 cups sliced fresh mushrooms (shitake or button), ½ cup chopped onion (1 med), 2 garlic cloves, minced, and more.

Yes, Risotto With Beans & Veggies 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 & Veggies

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