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Risotto Florentine

A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."

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  • Prep Time 40 min
  • Total Time 45 min
  • Servings 3

Ingredients

3
cups vegetable broth
1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
cup uncooked Arborio or medium-grain white rice
1/2
teaspoon saffron threads or 1/4 teaspoon ground turmeric
1
can (15 to 16 oz) cannellini beans, drained, rinsed
1
box (9 oz) frozen spinach, thawed, squeezed to drain
1/4
cup grated Parmesan cheese

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LOCATION

Directions

  • 1 In 2-quart saucepan, heat broth over medium heat.
  • 2 Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
  • 3 Stir in rice. Cook, stirring frequently, until rice begins to brown.
  • 4 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.
  • 5 Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
1230mg
1230%;
Total Carbohydrate
90g
90%
(Dietary Fiber
11g
11%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
10%;
Calcium
25%;
Iron
40%;
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;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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