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Risotto Con Fagioli

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Risotto Con Fagioli
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 4
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An Italian-inspired version of beans (fagioli) and rice, this hearty entree is flecked with basil and fresh parsley.

Ingredients

1
medium tomato, chopped (1 cup)
1/2
cup chopped onion
1 1/2
cups uncooked short-grain rice (arborio)
2
(14 1/2-oz.) cans ready-to-serve vegetable broth, or fat-free chicken broth with 1/3 less sodium
1
(19-oz.) can cannellini beans, drained, rinsed
1/3
cup grated fresh Parmesan cheese
2
tablespoons chopped fresh parsley
1
tablespoon margarine or butter
1/4
teaspoon dried basil leaves
1/4
teaspoon pepper

Directions

  • 1 In large saucepan, combine tomato and onion; cook and stir over medium heat 3 to 4 minutes or until onion is crisp-tender.
  • 2 Add rice and broth. Bring to a boil. Reduce heat to low; simmer 15 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
  • 3 Stir in all remaining ingredients; cook 1 minute or until thoroughly heated. If desired, season to taste with salt.
Tips  

Risotto is a classic dish of northern Italy where rice, not pasta, reigns supreme. The traditional cooking method entails gradually adding hot stock to arborio rice (or another short-grained rice) that has been stirred and cooked in oil or butter. The mixture is then stirred continually during cooking to give this dish its creamy texture. Arborio rice is a fat, short-grained Italian rice with high starch content and a great capacity to absorb liquid. It's perfect for risotto because the cooking method results in grains that remain separate and firm yet creamy. Arborio rice is widely available in specialty food stores or in the rice section of most supermarkets.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
450
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2g
10%
)
Cholesterol
5mg
2%
Sodium
830mg
35%
Total Carbohydrate
81g
27%
(
Dietary Fiber
8g
32%
,
Sugars
4g
)
Protein
18g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
5 Starch; 5 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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