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Risotto With Tomatoes And Beans Recipe
|Olive oil||1 Tablespoon (15 Milliliter)|
|Onion||1 , finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Red pepper flakes||1⁄2 Teaspoon|
|Short grain rice||2 Cup (32 tbs)|
|Canned plum tomatoes||28 Ounce (With Juices, Pureed Or Broken Up 3 Cups Or 750 Milliliter)|
|Homemade vegetable stock/Water||4 Cup (64 tbs)|
|Cooked navy beans/White kidney beans||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Calories 315 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 6.9 mg
Sodium 577 mg24%
Total Carbohydrates 54 g18.2%
Dietary Fiber 9.8 g39.2%
Sugars 4.5 g
Protein 13 g25.7%
Vitamin A 15.7% Vitamin C 31.8%
Calcium 15.4% Iron 18.3%
*Based on a 2000 Calorie diet
Add onion, garlic and hot pepper flakes.
Cook gently until very fragrant and tender.
Add rice to onion mixture and combine well.
Cook for 1 minute.
Add 1/2 cup 125 mL hot tomatoes and cook, stirring, until all liquid has been absorbed or evaporated (heat should be medium to medium-high).
Keep adding tomatoes about 1/2 cup/125 mL at a time.
Cook, stirring, until liquid is gone before adding next amount.
After all tomatoes have been added, start adding stock.
After adding about 2 cups/500 mL stock, stir in beans.
Continue adding stock until rice is tender but still slightly firm.
Stir in salt, pepper, parsley and cheese.