Risotto Florentine

Risotto Florentine

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

Prep Time

40

Minutes

Total Time

45

Minutes

Makes

3

servings

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
  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.
Makes 3 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Shrimp Risotto Florentine: Add 1 can (4 ounces) medium shrimp, drained and rinsed, with the spinach.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 1230mg;
  • Total Carbohydrate 90g
    • (Dietary Fiber 11g,
    • Sugars 5g),
  • Protein 22g;
Percent Daily Value*:
    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.