White Bean And Sun-dried Tomato Risotto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Entreé, Lowfat, Vegetarian | 4 | Servings |
INGREDIENTS
| 12 | Sun-dried tomatoes, soaked | |
| in water | ||
| 2 | T | Butter or margarine |
| 1 | Red onion, finely chopped | |
| 2 | Cloves garlic, minced | |
| 2 | c | Arborio rice |
| 4 | c | Water |
| 1/2 | t | Paprika, sweet |
| 1/4 | t | Salt and pepper, each |
| 1 1/2 | c | White beans, cannellini or |
| baby lima beans drained | ||
| 1 | c | Fresh spinach, packed |
| chopped | ||
| 4 | T | Grated Parmesan cheese, 4 |
| to 8 |
INSTRUCTIONS
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@wizard.ucr.edu> Recipe by: Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1240
Calories From Fat: 438
Total Fat: 48.8g
Cholesterol: 198mg
Sodium: 448.6mg
Potassium: 2229.7mg
Carbohydrates: 123.1g
Fiber: 13.6g
Sugar: <1g
Protein: 73.6g