Risotto with Beans and Spinach Recipe
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Serve this tasty risotto recipe as a satisfying complete meal. Prepared with bacon, spinach, precooked beans, and a generous amount of parmesan cheese, this flavorful recipe is a real stick-to-your-ribs dish.
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1 tablespoon olive oil
2 slices bacon - chopped
2 cloves garlic - minced
2 stalks celery - chopped
1 onion - diced
3 cups chicken broth
1 cup beans (any combination of canned or jarred), rinsed
1/2 package (5 oz.) spinach and raddichio mix, chopped
1 cup arborio rice - dry
1/2 cup parmesan cheese - grated
pepper - to taste
salt - taste it before adding salt, as the bacon and cheese will add saltiness
Rinse 1 cup mixed beans under cold water, drain, and set aside.
Meanwhile, heat 3 cups chicken broth, set on low on top of stove.
In large skillet, heat 1 tablespoon olive oil over medium/low heat.
Add chopped bacon and sauté for 5 minutes.
Add garlic, celery and onion. Continue stirring and sautéing for 5-10 more minutes. Vegetables should be crisp-tender.
Add 1 cup dry Arborio rice. Stir for 1 minute.
Increase heat to medium. Add 1 cup simmering broth, stirring frequently, until most of liquid is absorbed, about 3-4 minutes.
Continue adding broth 1 cup at a time and allow to absorb. Use all of the broth. When rice is rich and creamy, about 25 minutes later, add beans and spinach.
Cook for 3 more minutes, stirring to combine.
Season with pepper.
Remove from heat.
Add Parmesan cheese. Cover and let stand for 5-10 minutes.
Spoon risotto into soup bowls. Serve with extra cheese and French bread.
hot beef broth
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