Bean and Vegetable Risotto

Serves: 4

Ingredients

• 3 cups nonfat, low sodium vegetable broth
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 1/2 cup onion, chopped
• 1 cup arborio rice
• 1 cup zucchini, diced
• 1 cup carrot, peeled and diced
• 1 15-ounce can white kidney beans (cannellini), rinsed and drained
• Fresh grated Parmesan cheese (optional)

Procedures

1. Pour broth into a medium saucepan then bring to a boil. Reduce heat to low then cover.
2. In a large saucepan, add the oil then saute the mushrooms and onion over medium heat until onion starts to become translucent.
3. Stir in the uncooked rice and cook for 5 minutes or until rice turns golden brown.
4. Pour one cup of the broth into the rice mixture then continue to cook stirring often until liquid is absorbed.
5. Add 1/2 cup of the broth, the zucchini and carrots then continue stirring until absorbed.
6. Continue to add 1/2 cup of broth, stirring until absorbed until the broth is used up.
7. Stir in the beans and heat through.
8. Serve the risotto and pass the cheese at the table.

Source

• Bean and Vegetable Risotto from the Public Health Cookbook by the Seattle & King County Department of Public Health—public domain government resource