Sunday, November 27, 2011

White Bean-Tomato Risotto

I found this recipe at and adapted it a bit.

1 Tbsp olive oil
1 can (19 oz) cannellini beans, rinsed and drained
1/3 cup finely chopped onion
1 cup arborio rice
1 can(14 oz)vegetable broth, heated
1/2 cup water or dry white wine
1 can (14.5 oz)diced tomatoes, drained
1/2 cup shredded Parmesan cheese
3 Tbsp chopped Italian parsley

In a 3 qt sauce pan, heat olive oil over medium heat. Add onion and cook until tender. Add rice and cook while stirring for 1 minute. Add beans and water or wine and stir until liquid is absorbed. Add broth one cup at a time, adding more as liquid is absorbed. Reduce heat and simmer, covered for 20 minutes.

Add tomatoes, cheese and parsley. Remove from heat and let stand, covered for 10 minutes before serving.

No comments: