Practically Nonfat Bean & Green Risotto

This Practically Nonfat Bean & Green Risotto is a comforting twist on the classic Italian dish, trading heavy cream for the natural starchiness of rice and the richness of beans. It combines medium-grain rice with vegetable broth and white wine, creating a luxurious texture without the guilt. The addition of red or kidney beans adds protein and heartiness, while radicchio and arugula provide a vibrant, peppery crunch and fresh color. Perfect for a cozy weeknight dinner or a healthy potluck contribution, this dish is entirely plant-based and incredibly satisfying. It&# 226;ÂÂs simple to prepare using pantry staples, making it a reliable favorite for vegetarians and vegans alike who crave creamy, savory comfort food.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 1842.5

Dietary: Gluten-free, Low-fat

Description

This Practically Nonfat Bean & Green Risotto is a comforting twist on the classic Italian dish, trading heavy cream for the natural starchiness of rice and the richness of beans. It combines medium-grain rice with vegetable broth and white wine, creating a luxurious texture without the guilt. The addition of red or kidney beans adds protein and heartiness, while radicchio and arugula provide a vibrant, peppery crunch and fresh color. Perfect for a cozy weeknight dinner or a healthy potluck contribution, this dish is entirely plant-based and incredibly satisfying. It&# 226;ÂÂs simple to prepare using pantry staples, making it a reliable favorite for vegetarians and vegans alike who crave creamy, savory comfort food.

Ingredients

2 can Vegetable broth (14-1/2 oz.)
1 cup Dry white wine
1 lg Onion; chopped
1 lg Leek; chopped

Directions

1
Combine the vegetable broth and dry white wine in a heavy large saucepan.
2
Add the chopped onion, leek, medium-grain white rice, and chopped garlic cloves to the saucepan.
3
Bring the mixture to a boil over high heat.
4
Reduce the heat to medium-low to maintain a gentle simmer.
5
Simmer uncovered, stirring occasionally, until the rice is tender and the mixture becomes thick and creamy, about 30 minutes.
6
Stir in the rinsed and drained red or kidney beans, thinly sliced radicchio, and sliced arugula.
7
Cook for another 2 minutes, just until the greens are wilted.
8
Season with salt and freshly ground black pepper to taste.
9
Serve warm, passing grated Parmesan cheese on the side if desired.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1842.5kcal

% Daily Value *
Total Fat 200.1g308%
Saturated Fat 30.0g150%
Cholesterol 0.0mg0%
Sodium 13.4mg1%
Total Carbohydrate 7.4g3%
Dietary Fiber 0.9g4%
Sugars 2.7g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, bean risotto, vegan risotto, low fat, green risotto, radicchio, arugula, red beans, kidney beans, vegetarian dinner, healthy italian, plant based, creamy rice, leek, white wine, comfort food, easy dinner, gluten free, simmered rice

Read it online: https://www.chefs-mate.com/recipe/practically-nonfat-bean-green-risotto/