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)

Directions

 * 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