Risotto with Beans and Vegetables

The perfect dinner recipe for those on a vegetarian diet or eating healthy. This low-fat recipe brings together creamy arborio rice, beans, mushrooms,vegetables, and Parmesan cheese.

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4.0 by 9 people

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  • Makes: 4 servings
  • Makes: 4 main-dish or 6 side-dish servings
  • Prep: 20 mins
  • Cook: 30 mins

Risotto with Beans and Vegetables

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
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Nutrition Facts (Risotto with Beans and Vegetables)

  • Per serving:
  • 340 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 6 g monounsaturated fat ),
  • 9 mg chol. ,
  • 1074 mg sodium ,
  • 53 g carb. ,
  • 7 g fiber ,
  • 15 g pro.
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9 Ratings

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