A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."
cups vegetable broth
tablespoon butter or margarine
medium onion, chopped (1/2 cup)
clove garlic, finely chopped
cup uncooked Arborio or medium-grain white rice
teaspoon saffron threads or 1/4 teaspoon ground turmeric
can (15 to 16 oz) cannellini beans, drained, rinsed
box (9 oz) frozen spinach, thawed, squeezed to drain
cup grated Parmesan cheese
In 2-quart saucepan, heat broth over medium heat.
Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
Stir in rice. Cook, stirring frequently, until rice begins to brown.
Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.
Shrimp Risotto Florentine: Add 1 can (4 ounces) medium shrimp, drained and rinsed, with the spinach.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:6 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.