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Risotto is an Italian dish of rice cooked in stock with ingredients such as vegetables and meat or seafood. It has a creamy consistency and hails from the north of Italy. In this version, the broth that we cook the risotto in is made of red beans, carrots and onions.

  • 3 cups vegetable broth or chicken broth
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup Arborio rice
  • 1 cup finely chopped zucchini
  • 1 cup finely chopped carrots
  • 15 ounce can white kidney (cannellini) beans or pinto beans, rinsed and drained
  • 1 1/2 cup finely shredded Parmesan cheese
  • 2 tablespoons snipped fresh Italian flat-leaf parsley
  • Finely shredded Parmesan cheese (optional)
  • In a medium saucepan bring broth to boil. Reduce heat; simmer until needed and set aside.
  • In a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat for about 5 minutes or until onion is tender. 
  • Add uncooked rice. Cook and stir for 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 tender. 
  • Stir in beans and Parmesan cheese; heat through. 
  • Sprinkle with parsley and additional cheese, if desired.

Not reviewed yet

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