Risotto with White Beans
Serves: 6
Prep Time: 20 minutes
Total Time: 45 minutes
This classic Italian risotto with beans (fagioli) comes from
Tuscany. A medium-grain rice can be substituted for arborio.
Calorie: 340, Proteins: 13 g, Total Fat: 8 g, Fiber: 2.60 g, Sugar 4 g.
Preparation
Bring broth to a steady simmer in a saucepan on stove top. Heat butter
and oil in heavy 4-quart (3.8L) saucepan over moderate heat. Add onion and sauté for
12 minutes until it begins to soften, being careful not to brown it. Add tomatoes and
cook for 34 minutes.
Reduce heat to a simmer and add rice. Stir for 1 minute to make sure
all grains are well coated. Add 1/2 cup (120mL) simmering broth and stir until it is
completely absorbed. Continue to add broth, 1/2 cup (120mL) at a time, stirring frequently
until each addition is almost completely absorbed. Reserve about 1/4 cup (60mL).
After stirring approximately 18 minutes, when rice is tender but still
firm, add reserved broth. Turn off heat and add beans, cheese and basil or parsley. Stir
vigorously to combine with rice. Add salt and pepper, and serve immediately.