Soybean Risotto Recipe

Name: Soybean Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups organic veggie broth; 2 teaspoons olive oil; 1 cup finely chopped onion; 2 teaspoons fresh rosemary; 2 teaspoons ginger; 2 garlic cloves, minced; 1 cup uncooked rice; 1/4 teaspoon salt; 1/8 tspon crushed red pepper; 1/2 cup Parmesan cheese; 15-ounce can black soybeans; 12-ounce pkage baby spinach; 1 tablespoon butter

Servings: persons

5 cups organic veggie broth
2 teaspoons olive oil
1 cup finely chopped onion
2 teaspoons fresh rosemary
2 teaspoons ginger
2 garlic cloves, minced
1 cup uncooked rice
1/4 teaspoon salt
1/8 tspon crushed red pepper
1/2 cup Parmesan cheese
15-ounce can black soybeans
12-ounce pkage baby spinach
1 tablespoon butter

1
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2
Heat oil in a large saucepan or Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.

936

kcal

Calories

Fat

161

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 13 ingredients. The key ingredients include: 5 cups organic veggie broth, 2 teaspoons olive oil, 1 cup finely chopped onion, 2 teaspoons fresh rosemary, and more.

Yes, Soybean 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.

Soybean Risotto

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