Tested till perfect Sun-Dried Tomato and White Bean Risotto

Sun-Dried Tomato and White Bean Risotto

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tsp 1tspdried Italian herb seasoning
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cuparborio or other short grain rice
  • 2-1/2 cups 2-1/2cupshot vegetable stock
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)navy beannavy beans, (white pea) drained and rinsed
  • 1/2 cup 1/2cupchopped drained oil-packed sun-dried tomatoes
  • 1/2 cup 1/2cupgrated Parmesan cheese
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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.

Additional information : Variation
Sun-Dried Tomato and Two-Bean Risotto: Add 1/2 cup (125 mL) chopped green beans along with the navy beans.

Nutritional Information Per serving: about

cal 490 pro 20g total fat 10g sat. fat 3g
carb 81g fibre 10g chol 11mg sodium 1,184mg

% RDI:

calcium 21 iron 26 vit A 7 vit C 25
folate 32
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