Free Recipe White Bean and Sun-Dried Tomato Risotto

Recipe Type: E Recipes

Recipe Preparation: cook

Cooking Ingredients for White Bean and Sun-Dried Tomato Risotto Recipe

12 sm Sun-dried tomatoes; soaked
-in water
2 tb Butter or margarine
1 md Red onion; finely chopped
2 Cloves garlic; minced
2 c Arborio rice
4 c Water
1/2 ts Paprika; sweet
1/4 ts Salt and pepper; each
1-1/2 c White beans; cannellini, or
-baby lima beans, drained
1 c Fresh spinach; packed,
-chopped
4 tb Grated Parmesan cheese; (4
-to 8)

White Bean and Sun-Dried Tomato Risotto Preparation

Soak the tomatoes in water to cover for 1 hour. Drain and discard the liquid. Coarsely chop the tomatoes. In a large saucepan, melt the butter and add the onion and garlic. Saute for 3 to 4 minutes; add the tomatoes. Saute for 2 minutes more. Add the rice, 2 cups of the water, and the seasonings; simmer uncovered for about 10 minutes, purring frequently. Stir in the remaining 2 cups water, beans and spinach and cook for 8 to 10 minutes more, continuing to stir, until the dish is creamy. Turn off the heat and stir in the cheese. Serve hot. Yield: 4 servings Each serving provides: 587 Calories – 9 g fat (22 mg chol) Paprika is for color. – from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Formatted by patH <phannema@wizard.ucr.edu> Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 02, 1998

Cooking Temperature:

Recipe Serves: 4

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