Risotto With Beans and Vegetables

Name: Risotto With Beans and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 709.77 ml vegetable broth or 709.77 ml chicken broth; 473.18 ml sliced fresh mushrooms; 1 medium onion, chopped; 2 garlic cloves, minced; 29.58 ml olive oil; 236.59 ml arborio rice; 236.59 ml finely chopped zucchini; 236.59 ml finely chopped carrot; 425.24 g can white kidney beans (cannellini) or 425.24 g can pinto beans, rinsed and drained; 118.29 ml finely shredded parmesan cheese; 29.58 ml snipped fresh flat-leaf Italian parsley; finely shredded parmesan cheese (optional)

Submitted by Annacia

"This is so good it makes a meal. Just add a green salad and some fresh fruit."

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photo by Karen Elizabeth

Ready In:: 50mins
Ingredients:: 12
Serves:: 4

ingredients

709.77 ml vegetable broth or 709.77 ml chicken broth
473.18 ml sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
29.58 ml olive oil
236.59 ml arborio rice
236.59 ml finely chopped zucchini
236.59 ml finely chopped carrot
425.24 g can white kidney beans (cannellini) or 425.24 g can pinto beans, rinsed and drained
118.29 ml finely shredded parmesan cheese
29.58 ml snipped fresh flat-leaf Italian parsley
finely shredded parmesan cheese (optional)

directions

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.
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.)
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.
Makes 4 main dish or 6 side dish servings.

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Reviews

A very good risotto, a little different from normal with the beans, very filling and a complete meal in itself! Comfort food, easily prepared and very much enjoyed. I used borlotti beans and omitted the mushrooms, since I don't like them.<br/>Good recipe, thanks Annacia! This recipe was made for PRMR tag game.

Karen Elizabeth
This is a very good risotto. I love that with the veggies and the beans it is a complete one-dish meal. I'll definitely make this again! Made for Photo Tag.

CaliforniaJan
I loved this! And the serving sizes are more than generous. I thought the directions were clear and it was very easy to make. I'll be making this again!

Pyxiedust