Risotto with Beans and VegetablesPosted: September 24, 2013
Oops I did it again! I played with your heart . . . Oh wait,wrong sentiment. Well, a little. I did do it again, I made a wonderful risotto in the rice cooker! It’s almost daily now that I am looking at the rice cooker and thinking, “Hmmm. . . ” I wonder if I stuff some laundry in there it will magically be cleaned and folded. Oh, oh, oh! I’ve got it! Can I shove my computer in their and all of my scopes of work and subcontractor matrices come out DONE!! Bim Bam! Because that’s how I am viewing my wonderful little rice cooker now, it’s this magical little pot. I’m not sure how it does what it does. I don’t even care. Just as long as it keeps bubbling away and turning out amazing food. (The laundry would help, too, though.)
3 cups vegetable broth
2 cups sliced fresh mushrooms (I bought presliced cremini)
1 medium onion, chopped
2 garlic cloves, minced
2 Tbs olive oil
1 cup arborio rice
1 cup finally chopped zucchini
1 cup finely chopped carrots
1 15 oz can low sodium cannellini, pinto, or black beans; rinsed and drained
1/2 cup finely shredded Parmesan cheese (plus about a handful more for topping when ready to serve)
Rice Cooker Preparation:
Turn rice cooker on, once it’s heated add 2 Tbs olive oil, mushrooms, onion, and garlic. Cook for about 5 minutes or until onion is tender. Add uncooked rice. Cook and stir about 5 more minutes or until rice is golden brown. Add 3 cups of broth, zucchini and carrots, stir to combine all ingredients. Cover and let cook for about 20 minutes, stirring occasionally. After 20 minutes, rice should be slightly creamy and just tender. Stir in beans and Parmesan cheese; cover and heat through. Sprinkle with additional cheese for serving.
Non-Rice Cooker Preparation:
In medium sauce pan bring broth to boil. Reduce heat; simmer until needed. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat for about 5 minutes or until onion is tender. Add uncooked rice. Cook and stir for about 5 minutes or until rice is golden brown.
Slowly add 1 cup of broth to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup of broth, zucchini, and carrots to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until broth is absorbed. (THis should take about 20 minutes).
Stir remaining 1/2 cup broth into rice mixture. Cook and stir until rice is slightly creamy and just tender. Stir in beans and Parmesan cheese; heat through. Sprinkle with additional cheese for serving.
Wine Pairing Suggestions:
Prep time: 20 minutes; Cook time: 30 minutes
*Derived from BHG
- From the Kitchen of Chef Michael Davies – Pumpkin Sun-dried Cranberry Risotto with Slivered Prosciutto (elmhurstinndining.wordpress.com)
- Butternut Squash, Brown Butter and Sage Risotto (fatsandbird.com)
- EASY Oven Baked Risotto (theNourishingCook.com)