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Ingredients
| soup - vegetable broth: 3 cups |
| white mushrooms (sliced): 2 cups |
| onions: 1 |
| garlic: 2 cloves (minced) |
| olive oil: 2 Tbl |
| Arborio rice: 1 cup |
| zucchini squash (chopped): 1 cup |
| carrots (chopped): 1 cup |
| kidney beans: 15 oz |
| shredded parmesan cheese: 1/2 cup |
| parsley: 2 Tbl |
Risotto with Beans and Vegetables
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
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