Sun-Dried Tomato and White Bean Risotto

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2006

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon pepper
  • 1 cup arborio or other short grain rice
  • 2 1/2 cups hot vegetable stock
  • 1 can navy bean (white pea) drained and rinsed
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 1/2 cup grated Parmesan cheese

Method

In large saucepan, heat oil over medium heat; fry onion, garlic, Italian seasoning and pepper, stirring occasionally, until softened, about 3 minutes.

Add rice, stirring to coat. Add stock and bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.

Stir in navy beans; simmer, covered, until rice is creamy and slightly firm to the bite, about 2 minutes.

Stir in sun-dried tomatoes and Parmesan cheese.

Nutritional facts Per serving: about

  • Sodium 1184 mg
  • Protein 20 g
  • Calories 490.0
  • Total fat 10 g
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 81 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato and White Bean Risotto

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