White Bean & Tomato Risotto
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • Nonstick cooking spray
  • ⅓ cup finely chopped onion
  • 1 garlic clove, minced
  • 1 18.5 ounce can cannellini beans, rinsed and drained
  • 1 cup arborio rice
  • 1 14 ounce can vegetable or chicken broth
  • ½ cup water
  • 1 14½ ounce can diced tomatoes, drained
  • ½ cup finely shredded Parmesan cheese
  • 3 tablespoons chopped Italian parsley
Instructions
  1. In a 3-quart saucepan heat 1 tablespoon olive oil over medium.
  2. Add the onion and garlic and cook for 3 minutes or until tender.
  3. Stir in the rice. Cook and stir for 1 minute.
  4. Add broth, water and beans; bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
  5. Stir in tomatoes, cheese, and parsley. Remove from heat and let stand, covered, for 10 minutes.
Recipe by Chef Tom Cooks ! at http://cheftomcooks.com/2015/10/13/white-bean-tomato-risotto-2/