Risotto With Beans and Vegetables

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

• Ready In: 50 mins
• Serves: 4

Ingredients

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

Directions

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.