Related recipes: Beans and Grains, Cheese,
Corn-Free, Dairy Foods, Delicious Living Magazine, Egg-Free,
Herbs, Italian, Low-Fat,
Main Dishes, Onions, Pasta,
Rice, Soy-Free, Tomatoes,
Vegetarian, Wheat-Free
This classic Italian risotto with beans (fagioli) comes from
Tuscany. A medium-grain rice can be substituted for arborio.
Preparation facts
Cooking Time: 25 minutes
Prep Time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients
5 cups (1.2L) chicken or vegetable broth*
1 Tbs (15g) butter
1 Tbs (15mL) olive oil
1/2 cup (90g) finely minced onion
2 plum tomatoes, chopped
1 1/2 cups (300g) arborio rice
1 cup(180g) cooked Great Northern beans, rinsed and drained if
canned
1/4 cup (35g) grated Parmesan cheese*
3 Tbs (8g) chopped fresh basil or parsley
Salt and fresh ground pepper to taste (sea salt if on a corn-free
diet*)
Directions
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.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn. If you are
allergic to soy, be sure the broth you choose is soy-free, as broths frequently contain
hydrolized vegetable protein from soy. The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Serving Size 1 serving
Calories 340
Calories from Fat 73 (21%)
% Daily Value*
12%Total Fat 8g
15%Saturated
Fat 2.9g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.7g
5%Cholesterol 15mg
19%Sodium 456mg
12%Potassium 405mg
18%Total
Carbohydrate 53g
10%Dietary
Fiber 2.6g
Sugars 4g
Sugar Alcohols 0g
26%Protein 13g