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Easy Mushroom Risotto with Cannellini Beans

Blogger Angie McGowan of Eclectic Recipes shares a creamy vegetarian risotto perfect for any night of the week.

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Prep Time 45 min
Total Time 45 min
Servings 4

Ingredients

1/4: cup olive oil

1: cup uncooked short-grain Arborio rice

1: cup sliced fresh baby portabella mushrooms (3 oz)

1: medium onion, finely chopped (1/2 cup)

1: to 2 cloves garlic, finely chopped

2: cups hot water

1: can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

1: can (15 oz) Progresso® cannellini beans, drained, rinsed

1/4: cup coarsely chopped fresh basil leaves

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Directions

1 In large skillet, heat oil over medium heat. Add rice, mushrooms, onion and garlic. Cook about 5 minutes, stirring frequently, until mushrooms are tender and edges of rice kernels are translucent.
2 Stir in 1 cup of the hot water. Cover; simmer 5 to 10 minutes, stirring occasionally, until all water is absorbed. Repeat with remaining 1 cup hot water. Add half of the cooking sauce. Cover; cook 5 to 10 minutes longer, stirring occasionally until sauce is absorbed. Repeat with remaining cooking sauce.
3 Stir in beans. Simmer uncovered until liquid is absorbed and mixture is creamy. Garnish individual servings with basil. Serve immediately.

EXPERT TIPS

Expert Tips

Cheese is commonly added to risotto. If desired, stir in 1 cup shredded Parmesan cheese to the rice and bean mixture before serving.

This risotto would also be a delicious side dish. Try it with roasted chicken or salmon.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 1/21/2013 5:13:09 PM REPORT ABUSE amberarmani said:

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I absolutely love this recipe! My hubby and I had never made risotto before, but this recipe is incredibly easy to follow. We've made it three times now and it just keeps getting better and better :D We served it with grilled Italian sausage one time and it paired incredibly well. I would definitely recommend this recipe to anyone!

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