White bean and sun-dried tomato risotto

4 Servings

Ingredients

Quantity Ingredient
12 smalls Sun-dried tomatoes; soaked in water
2 tablespoons Butter or margarine
1 medium Red onion; finely chopped
2 Cloves garlic; minced
2 cups Arborio rice
4 cups Water
½ teaspoon Paprika; sweet
¼ teaspoon Salt and pepper; each
1½ cup White beans; cannellini, or baby lima beans, drained
1 cup Fresh spinach; packed, chopped
4 tablespoons Grated Parmesan cheese; (4 to 8)

Directions

Soak the tomatoes in water to cover for 1 hour. Drain and discard the liquid. Coarsely chop the tomatoes.

In a large saucepan, melt the butter and add the onion and garlic. Saute for 3 to 4 minutes; add the tomatoes. Saute for 2 minutes more. Add the rice, 2 cups of the water, and the seasonings; simmer uncovered for about 10 minutes, purring frequently. Stir in the remaining 2 cups water, beans and spinach and cook for 8 to 10 minutes more, continuing to stir, until the dish is creamy.

Turn off the heat and stir in the cheese. Serve hot.

Yield: 4 servings Each serving provides: 587 Calories -- 9 g fat (22 mg chol)

Paprika is for color. -- from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Formatted by patH <phannema@...>

Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 02, 1998

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