RISOTTO WITH BEANS AND VEGETABLES

Risotto With Beans and Vegetables image

Provided by Annacia

Categories Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 423.5, Fat 11.6, SaturatedFat 3.4, Cholesterol 11, Sodium 537.8, Carbohydrate 64.1, Fiber 9.3, Sugar 6.3, Protein 16