Greek White Bean Risotto
|Minced garlic||1 Tablespoon|
|Uncooked arborio rice/Other short grain rice||1 Cup (16 tbs)|
|Dried oregano||1 Teaspoon|
|Drained canned great northern beans||3⁄4 Cup (12 tbs)|
|Diced sun dried tomatoes||1⁄4 Cup (4 tbs) (Packed Without Oil)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Feta cheese with basil and tomato||4 Ounce, finely crumbled|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Bring broth to a simmer in a medium saucepan (do not boil).
Keep warm over low heat.
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add garlic; saute 1 minute.
Stir in rice and oregano.
Reduce heat to medium-low.
Add 1 cup broth; cook until broth is nearly absorbed, stirring constantly.
Add 1/2 cup broth; cook until broth is nearly absorbed, stirring constantly.
Stir in beans, tomatoes, and olives.
Add remaining broth, 1/2 cup at a time, stir ring constantly; cook until each portion of broth is absorbed before adding the next (about 25 minutes).
Remove from heat; add cheeses, stirring until cheeses melt.