Risotto With Beans And Vegetables Recipe

Recipe By Slurrp

This risotto with beans and vegetables is a hearty and nutritious dish that is perfect for a comforting meal. The creamy risotto is cooked with a flavorful vegetable broth and mixed with a medley of beans and vegetables. The combination of tender rice, creamy beans, and vibrant vegetables creates a satisfying and delicious dish. Serve it as a main course or as a side dish for a complete and wholesome meal.

3.8
11 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Risotto With Beans And Vegetables
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ingredients serve

Ingredients for Risotto With Beans And Vegetables Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1/4 cup Cooked Beans
  • 1/4 cup Diced Mixed Vegetables
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: Risotto With Beans And Vegetables Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until fragrant.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes translucent.
  • STEP 3.Gradually add vegetable broth to the saucepan, stirring constantly. Allow the rice to absorb the broth before adding more.
  • STEP 4.Once the rice is cooked al dente, add a mixture of cooked beans and diced vegetables. Stir well to combine.
  • STEP 5.Continue cooking the risotto until the vegetables are tender and the flavors have melded together.
  • STEP 6.Season with salt, pepper, and any desired herbs or spices. Serve the risotto hot and garnish with fresh herbs, if desired.

Cooking Tips

  • Use Arborio rice or another short-grain rice variety for the best texture and creaminess.
  • Feel free to customize the vegetables and beans based on your preferences or what you have on hand.
  • For added richness, stir in a knob of butter or grated Parmesan cheese at the end of cooking.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of vegetable broth or water to the risotto and heat gently on the stovetop or in the microwave.
  • Serve the risotto as a main course with a side salad or crusty bread, or as a side dish alongside grilled meats or roasted vegetables.
Nutrition
value
814
calories per serving
15 g Fat58 g Protein104 g Carbs25 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    58g
  • Carbs
    104g
  • Fiber
    25g

MacroNutrients

  • Carbs
    104g
  • Protein
    58g
  • Fiber
    25g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    354mg
  • Iron
    12mg
  • Vitamin A
    1328mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    401mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    273mg
  • Manganese
    3mg
  • Phosphorus
    794mg
  • Selenium
    51mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp