RISOTTO FLORENTINE

Risotto Florentine image

A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 3

Number Of Ingredients 9

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Ingredients

3 cups vegetable broth
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio or medium-grain white rice
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
1 can (15 to 16 oz) cannellini beans, drained, rinsed
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1/4 cup grated Parmesan cheese

Steps:

In 2-quart saucepan, heat broth over medium heat.
Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
Stir in rice. Cook, stirring frequently, until rice begins to brown.
Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.

Nutrition Facts : Calories 520, Carbohydrate 90 g, Cholesterol 15 mg, Fat 1/2, Fiber 11 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g