Sun-Dried Tomato and White Bean Risotto
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 490 |
| pro | 20 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 81 g |
| fibre | 10 g |
| chol | 11 mg |
| sodium | 1184 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 26% |
| vit A | 7% |
| vit C | 25% |
| folate | 32% |
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1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried Italian herb seasoning
1/4 tsp (1 mL) pepper
1 cup (250 mL) arborio or other short-grain rice
2-1/2 cups (625 mL) hot vegetable stock
1 can (19 oz/540 mL) navy (white pea) beans, drained and rinsed
1/2 cup (125 mL) chopped drained oil-packed sun-dried tomatoes
1/2 cup (125 mL) grated Parmesan cheese
Preparation:
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.
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.
Additional Information
- Variation
Sun-Dried Tomato and Two-Bean Risotto: Add 1/2 cup (125 mL) chopped green beans along with the navy beans.
Source
Canadian Living Magazine: November 2006
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