White bean and sun-dried tomato risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Sun-dried tomatoes; soaked in water |
| 2 | tablespoons | Butter or margarine |
| 1 | medium | Red onion; finely chopped |
| 2 | Cloves garlic; minced | |
| 2 | cups | Arborio rice |
| 4 | cups | Water |
| ½ | teaspoon | Paprika; sweet |
| ¼ | teaspoon | Salt and pepper; each |
| 1½ | cup | White beans; cannellini, or baby lima beans, drained |
| 1 | cup | Fresh spinach; packed, chopped |
| 4 | tablespoons | Grated Parmesan cheese; (4 to 8) |
Directions
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@...>
Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 02, 1998