RCI-VG.004.0221.001

Bean and Vegetable Risotto

Name: Bean and Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups nonfat (low sodium vegetable broth); 2 tablespoons olive oil; 2 cups mushrooms (sliced); 1/2 cup onion (chopped); 1 cup arborio rice; 1 cup zucchini (diced); 1 cup carrot (peeled and diced); 1 15 unit -ounce can white kidney beans (cannellini) (rinsed and drained); 1 unit Fresh grated Parmesan cheese (optional)

: 4

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

nonfat
low sodium vegetable broth
3 cups
olive oil
2 tablespoons
mushrooms
sliced
2 cups
onion
chopped
1/2 cup
arborio rice
1 cup
zucchini
diced
1 cup
carrot
peeled and diced
1 cup
-ounce can white kidney beans (cannellini)
rinsed and drained
1 15 unit
Fresh grated Parmesan cheese (optional)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Bean and Vegetable Risotto

Ingredients

Method

What Makes This Variant Distinct