I haven't tried this recipe yet, but it sounds good and is a healthy dish.
Risotto with Beans and Vegetables
3 cups mushroom broth, vegetable broth, or chicken broth
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cloves minced garlic
2 Tablespoons olive oil
1 cup arborio rice
1 cup finely chopped zucchini
1 cup finely chopped carrots
1 15-ounce can white kidney beans or pinto beans, rinsed and drained
1/2 cup grated parmesan cheese
Directions:
In a medium saucepan bring broth to boiling; reduce heat and 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.
Slowly add one 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 one cup of the broth, 1/2 cup at a time, stirring constantly until the broth is absorbed. This should take about 20 minutes.
Stir the remaining 1/2 cup broth into rice mixture. Cook and stir until rice is slightly creamy and just tender. Stir in white kidney beans or pinto beans and parmesan cheese. Heat through.
Enjoy!
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