Bean and Vegetable Risotto

Info
Cook Time:

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. Stir in the uncooked rice and cook for 5 minutes or until rice turns golden brown.

3.Pour one cup of the broth into the rice mixture then continue to cook stirring often until liquid is absorbed. Add 1/2 cup of the broth, the zucchini and carrots then continue stirring until absorbed. Continue to add 1/2 cup of broth, stirring until absorbed until the broth is used up. Stir in the beans and heat through.

4.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