Bean and Vegetable Risotto

Serves: 4
==Ingredients==
* 3 cups nonfat, low sodium vegetable broth
* 2 tablespoons olive oil
* 2 cups mushrooms, sliced
* 1/2 cup onion, chopped
* 1 cup arborio rice
* 1 cup zucchini, diced
* 1 cup carrot, peeled and diced
* 1 15-ounce can white kidney beans (cannellini), rinsed and drained
* Fresh grated Parmesan cheese (optional)
==Directions==
# Pour broth into a medium saucepan then bring to a boil. Reduce heat to low then cover.
# In a large saucepan, add the oil then saute the mushrooms and onion over medium heat until onion starts to become translucent.
# Stir in the uncooked rice and cook for 5 minutes or until rice turns golden brown.
# Pour one cup of the broth into the rice mixture then continue to cook stirring often until liquid is absorbed.
# Add 1/2 cup of the broth, the zucchini and carrots then continue stirring until absorbed.
# Continue to add 1/2 cup of broth, stirring until absorbed until the broth is used up.
# Stir in the beans and heat through.
# Serve the risotto and pass the cheese at the table.
== Source ==
* Bean and Vegetable Risotto from the Public Health Cookbook by the Seattle & King County Department of Public Health—public domain government resource
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Category:Risotto Recipes
Category:Cannellini bean Recipes
Category:Mushroom Recipes
Category:Vegetarian Main Dish Recipes
Category:Zucchini Recipes