• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Bean and Sun-Dried Tomato Risotto

  • Recipe Submitted by on

Category: Low Fat, Vegetarian

 Ingredients List

  • 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)


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

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