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Penn Herb Wellness Guide

Risotto with White Beans

Related recipes: Main Dishes, Corn-Free, Egg-Free, Low-Sugar, Soy-Free, Wheat-Free
Risotto with White Beans: Main Image
From: Delicious Living Magazine

Quick Facts

Servings: 6
Prep Time: 20 min.
Cook Time: 25 min.
Total: 45 min.

Sides & Desserts

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Wine Pairings

  1. Barbera
This classic Italian risotto with beans (fagioli) comes from Tuscany. A medium-grain rice can be substituted for arborio.

Ingredients

  • 5 cups chicken or vegetable broth*
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1/2 cup finely minced onion
  • 2 plum tomatoes, chopped
  • 1 1/2 cups arborio rice
  • 1 cup(180g) cooked Great Northern beans, rinsed and drained if canned
  • 1/4 cup grated Parmesan cheese*
  • 3 Tbs chopped fresh basil or parsley
  • Salt and fresh ground pepper to taste (sea salt if on a corn-free diet*)

Directions

  • Bring broth to a steady simmer in a saucepan on stove top. Heat butter and oil in heavy 4-quart (3.8L) saucepan over moderate heat. Add onion and saut for 12 minutes until it begins to soften, being careful not to brown it. Add tomatoes and cook for 34 minutes.
  • Reduce heat to a simmer and add rice. Stir for 1 minute to make sure all grains are well coated. Add 1/2 cup (120mL) simmering broth and stir until it is completely absorbed. Continue to add broth, 1/2 cup (120mL) at a time, stirring frequently until each addition is almost completely absorbed. Reserve about 1/4 cup (60mL).
  • After stirring approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off heat and add beans, cheese and basil or parsley. Stir vigorously to combine with rice. Add salt and pepper, and serve immediately.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. If you are allergic to soy, be sure the broth you choose is soy-free, as broths frequently contain hydrolized vegetable protein from soy. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts

Calories 340
  Calories from Fat 73 (21%)
(12%)Total Fat 8g
(15%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(5%)Cholesterol 15mg
(18%)Sodium 430mg
(12%)Potassium 405mg
Total Carbohydrate 53g
(10%)Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
(26%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.