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Risotto with Beans and Vegetables




Source of Recipe


bhg






Recipe Introduction


A fiber-rich dish medley of beans, mushrooms, zucchini, and carrots makes this risotto filling enough for a main course. For a creamy texture, make the dish with Arborio rice.





List of Ingredients



• 3 cups vegetable broth
  
• 2 cups sliced fresh mushrooms
  
• 1 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 2 tablespoons olive oil
  
• 1 cup arborio rice
  
• 1 cup finely chopped zucchini
  
• 1 cup finely chopped carrots
  
• 1 15-ounce can white kidney (cannellini) beans or pinto beans, rinsed and drained
  
• 1/2 cup finely shredded Parmesan cheese
  
• 2 tablespoons snipped fresh Italian flat-leaf parsley
  
• Finely shredded Parmesan cheese (optional)
  






Instructions



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.
   






Final Comments


Makes 4 main dish or 6 side dish servings