Greek White Bean Risotto

Greek White Bean Risotto

Greek White Bean Risotto


Makes 5 servings


3 teaspoons low-sodium chicken flavor bouillon granules
Nonstick cooking spray
3 cloves garlic, minced
1-1/2 cups uncooked arborio rice
2 teaspoons dried oregano leaves
1/3 cup finely chopped dry-pack sun-dried tomatoes
1 cup rinsed, drained canned cannellini beans (white kidney beans)
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon black pepper


  1. Combine 5-1/2 cups water and bouillon granules in large saucepan; cover. Bring to a simmer over medium-low heat.
  2. Spray large saucepan with cooking spray; heat over medium heat until hot. Add garlic; cook and stir 1 minute. Add rice and oregano; reduce heat to medium-low.
  3. Stir 1 cup hot chicken broth into rice mixture; cook until broth is absorbed, stirring constantly. Stir 1/2 cup hot chicken broth into rice mixture, stirring constantly until broth is absorbed. Stir tomatoes into rice mixture.
  4. Stir remaining hot chicken broth into rice mixture, 1/2 cup at a time, stirring constantly until all broth is absorbed before adding next 1/2 cup. (Total cooking time for chicken broth absorption is about 35 to 40 minutes or until rice is just tender but still firm to the bite.)
  5. Stir beans into rice mixture; cook 1 minute, stirring constantly. Remove from heat. Stir in cheeses, lemon juice and pepper. Cover; let stand 5 minutes. Stir once. Serve with breadsticks, if desired. Garnish as desired.

Nutritional Information

Sodium 831 mg
Protein 13 g
Fiber 3 g
Carbohydrate 60 g
Cholesterol 20 mg
Saturated Fat 4 g
Total Fat 7 g
Calories from Fat 17 %
Calories 351

Dietary Exchange

Starch 4
Fat 1/2
Meat 1

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