Risotto With Beans & Veggies

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 cups mushroom broth or 3 cups vegetable broth or 3 cups chicken broth
• 2 cups sliced fresh mushrooms (shitake or button)
• 1/2 cup chopped onion (1 med)
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1 cup finely chopped zucchini
• 1 cup finely chopped carrot
• 1 (15 ounce) can kidney beans (cannellini) or 1 (15 ounce) can pinto beans, rinsed and rained
• 1/2 cup grated parmesan cheese (2 oz)

Recipe

• 1 in a med saucepan bring broth to boiling; reduce heat and simmer until needed.
• 2 meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil over med heat about 5 min or until onion is tender.
• 3 add uncooked rice. cook and stir about 5 min or until rice is golden brown.
• 4 slowly add 1 cup of broth to the rice mixture, stirring constantly. continue to cook and stir until liquid is absorbed.
• 5 add another ½ cup broth the zucchini, and carrots to the rice mixture, stirring constantly. continue to cook and stir until liquid is absorbed.
• 6 add another 1 cup of the broth, ½ cup at a time, stirring constantly until the broth is absorbed (about 20 min).
• 7 stir the remaining ½ cup broth into the rice. cook and stir until rice is slightly creamy and just tender.
• 8 stir in kidney beans and parmesan cheese.
• 9 heat through.