This is a print preview of "Greek White Bean Risotto" recipe.

Greek White Bean Risotto Recipe
by Global Cookbook

Greek White Bean Risotto
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 4 1/2 c. fat-free chicken broth undiluted vegetable cooking spray
  • 1 Tbsp. chopped garlic
  • 8 ounce Arborio rice uncooked
  • 1 tsp dry oregano
  • 3/4 c. great northern beans, canned liquid removed
  • 1/4 c. sun-dry tomatoes diced
  • 4 ounce fat-free feta cheese with basil & tomato
  • 1/4 c. grated fresh Parmesan cheese

Directions

  1. Original recipe had 1/4 c. olives
  2. Pour broth into a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep hot. (Don't boil.)
  3. Coat a large saucepan with cooking spray; place over medium-high heat till warm. Add in garlic; saute/fry 1 minute. Add in rice and oregano; reduce heat to medium-low. Add in one c. of the simmering broth, stirring constantly till most of the broth is absorbed into the rice. Repeat procedure, adding 1/2 c. of broth at a time. After 15 min of this procedure, stir in beans, tomato, and olives. Continue to add in broth, 1/2 c. at a time, stirring constantly till broth is absorbed, about 25 min. (Rice will be tender and have a creamy consistency.) Add in cheeses; stir till melted.
  4. Message From Patricia McGibbony-Mangum ([email protected]) to The TNT Recipes List.
  5. NOTES : I made this last night for dinner. I LOVE risotto, and do not make it often because my husband doesn't like it. He was out of town, so lucky me tried this recipe. I used fat-free feta that doesn't heat well, nor does it have all the full-bodied flavor of the regular. I think I'd go back to the regular - you get more flavor in a little of which. I also left out the olives, cause I do not like them! Thanks to Pat, who originally posted this to the TNT List.