Side Pannel
White Bean and Sun-Dried Tomato Risotto
White Bean and Sun-Dried Tomato Risotto
- Recipe Submitted by ADMIN on 09/26/2007
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)
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)
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)
Tweet