Skip to Content
Menu

Risotto Florentine

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Aug 31, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
A classic Northern Italian dish, risotto has a creamy, velvety texture. This version is made con fagioli, or "with beans."

Risotto Florentine

  • Prep Time 40 min
  • Total 45 min
  • Servings 3
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

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

Nutrition

520 Calories
8g Total Fat
22g Protein
90g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
1230mg
51%
Potassium
830mg
24%
Total Carbohydrate
90g
30%
Dietary Fiber
11g
44%
Sugars
5g
Protein
22g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
40%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section