Greek White Bean Risotto
the Editors of Publications International, Ltd.

Greek White Bean Risotto
Yield
Makes 5 servings
Ingredients
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 |
Preparation
- Combine 5-1/2 cups water and bouillon granules in large saucepan; cover. Bring to a simmer over medium-low heat.
- 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.
- 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.
- 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.)
- 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
Calories | 351 |
Calories from Fat | 17 % |
Total Fat | 7 g |
Saturated Fat | 4 g |
Cholesterol | 20 mg |
Carbohydrate | 60 g |
Fiber | 3 g |
Protein | 13 g |
Sodium | 831 mg |
Dietary Exchange
Starch | 4 |
Meat | 1 |
Fat | 1/2 |
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