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Greek White Bean Risotto

Magical.Palate's picture
Greek White Bean Risotto exudes the true Greek twist and is rich with the flavors of cheese and ripe olives. This Greek White Bean Risotto will not take up much of your time for the baking part. Just give this Greek White Bean Risotto a try.
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
5

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Average: 4.3 (12 votes)