Vegetable Risotto with Cranberry Beans

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* Exported from MasterCook *

 

Vegetable Risotto with Cranberry Beans

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 medium onion -- finely chopped

6 to 8 mushrooms -- sliced

2 cups arborio rice

4 cups water

1 large carrot -- peeled and diced

1/2 teaspoon ground white pepper

1/2 teaspoon salt

1 1/2 cups cooked or canned cranberry beans or pink

beans

1 cup diced fresh asparagus tips

1 1/2 cups coarsely chopped broccoli rabe leaves or

spinach

1/4 to 1/2 cup grated Parmesan cheese

 

In a large saucepan, melt the butter and add the onion and mushrooms. Saute for

about 5 minutes. Add the rice, 2 cups of the water, carrot, and seasonings and

cook (uncovered) over medium-low heat for about 10 minutes, stirring frequently.

Add the remaining 2 cups watet, beans, asparagus, and broccoli rabe and cook for

8 to 10 minutes more, continuing to stir, until the dish is creamy.

Turn off the heat and stir in the cheese. Serve hot.

 

 

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Per serving: 411 Calories (kcal); 6g Total Fat; (13% calories from fat); 8g

Protein; 79g Carbohydrate; 16mg Cholesterol; 363mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0