Mushroom And White Bean Risotto

Ingredients

• 1 cup Arborio rice
• 8 oz sliced mushrooms
• 1 cup canned white beans, drained
• 4 cups vegetable broth
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup fresh basil leaves
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Heat olive oil in a large pot over medium heat; sauté onion and garlic until soft, about 3 minutes.

2. 2

   Add sliced mushrooms and cook until browned and liquid evaporates, about 5 minutes.

3. 3

   Stir in Arborio rice and toast for 2 minutes, stirring constantly.

4. 4

   Add warm broth one ladle at a time, stirring frequently, until rice is creamy and al dente, about 20 minutes.

5. 5

   Fold in white beans and cook for 2 more minutes until heated through.

6. 6

   Season with salt and pepper, then garnish with fresh basil before serving.

Tools you’ll need

• large pot
• wooden spoon
• ladle
• cutting board
• knife

More recipes like this

• 

  Chawanmushi

  35 min

• 

  Chocolate Fruit Parfait

  10 min

• 

  Cantaloupe with Prosciutto

  10 min

• 

  Macaroni and Meat

  30 min