Red Bean Risotto

Red Bean Risotto - 2 Guiding Stars

Active Time

45 min.

Total Time

45 min.

Servings

6 (464 g)

The hands-on process for turning arborio rice into a creamy dish is entirely worth the work for the flavor and texture. Red beans and kale add visual texture and colorful appeal to make this a beautiful centerpiece for any vegetarian feast.

Tip: For sweeter kale, wash it a second time after slicing to remove the bitter compounds released in the slicing process.

Ingredients

2 quarts low-sodium vegetable broth
1 Tbsp. olive oil
½ cup minced onion
1½ cups arborio rice
1 garlic clove, minced
1 tsp. fresh thyme leaves
Pepper to taste
½ cup dry white wine
1 bunch kale, stemmed and thinly sliced
1 (15 oz.) can red beans, drained and rinsed
⅓ cup grated Parmesan cheese

Directions

Bring the broth to a simmer in a saucepan over low heat.
Heat the olive oil over medium heat in a wide, heavy skillet. Add the onion and cook until tender (3-4 minutes).
Stir in rice, thyme, and garlic into skillet with onion. Continue stirring until rice is fragrant (1-2 minutes). Stir in the wine and cook until liquid is mostly evaporated (1 minute).
Begin adding the simmering broth, about ½ cup at a time, just enough to cover the rice. Cook, stirring often, until it is just about absorbed, and add more broth. Continue this pattern of adding liquid and cooking down until the rice is slightly translucent but still white in the center (10-15 minutes)
Stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through (5-10 minutes). Taste and adjust seasoning, adding pepper to taste. Stir in the beans and Parmesan, stirring until beans are warm and cheese has melted (2-3 minutes). Serve hot.

Nutritional analysis per serving: Calories 290; Total Fat 4.5g (6% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 4mg (2% DV); Sodium 365mg (16% DV); Total Carbohydrate 52g (19% DV); Dietary Fiber 6g (21% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 8% DV; Iron 6% DV; Potassium 4% DV; Molybdenum 70% DV; Vitamin K 70% DV; Copper 20% DV.