Risotto with White Beans

• From: Delicious Living Magazine

Ingredients

• 5 cups chicken or vegetable broth*

• 1 Tbs butter

• 1 Tbs olive oil

• 1/2 cup finely minced onion

• 2 plum tomatoes, chopped

• 1 1/2 cups arborio rice

• 1 cup(180g) cooked Great Northern beans, rinsed and drained if canned

• 1/4 cup grated Parmesan cheese*

• 3 Tbs chopped fresh basil or parsley

• Salt and fresh ground pepper to taste (sea salt if on a corn-free diet*)

This classic Italian risotto with beans (fagioli) comes from Tuscany. A medium-grain rice can be substituted for arborio.

Directions

• Bring broth to a steady simmer in a saucepan on stove top. Heat butter and oil in heavy 4-quart (3.8L) saucepan over moderate heat. Add onion and sauté for 1­2 minutes until it begins to soften, being careful not to brown it. Add tomatoes and cook for 3­4 minutes.
• Reduce heat to a simmer and add rice. Stir for 1 minute to make sure all grains are well coated. Add 1/2 cup (120mL) simmering broth and stir until it is completely absorbed. Continue to add broth, 1/2 cup (120mL) at a time, stirring frequently until each addition is almost completely absorbed. Reserve about 1/4 cup (60mL).
• After stirring approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off heat and add beans, cheese and basil or parsley. Stir vigorously to combine with rice. Add salt and pepper, and serve immediately.