White Bean Risotto with Sun-Dried Tomatoes, Spinach & Parmesan

Name: White Bean Risotto with Sun-Dried Tomatoes, Spinach & Parmesan
Ingredients: Olive or canola oil, for cooking; 1 Tbsp butter (plus more, if you like); 1 small onion, finely chopped; 2 cups Arborio (short-grain) rice; 6 cups low-sodium chicken or vegetable stock, warmed; 1 cup cooked white beans, or half a 19 oz can, rinsed and drained; 2 to 3 sun-dried tomatoes packed in oil, drained and chopped (optional); ½ to 1 cup freshly grated Parmesan cheese; Juice of 1 lemon; 1 cup packed fresh spinach leaves, torn or roughly chopped, and/or a small handful of fresh basil, torn or chopped

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Serves 6 Once you get the hang of risotto, you can make it however you want. Consider alternatives such as asparagus (chop and toss in for the last five minutes of cooking time so it stays crunchy),...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savvymom.ca.

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Ingredients

Olive or canola oil, for cooking
1 Tbsp butter (plus more, if you like)
1 small onion, finely chopped
2 cups Arborio (short-grain) rice
6 cups low-sodium chicken or vegetable stock, warmed
1 cup cooked white beans, or half a 19 oz can, rinsed and drained
2 to 3 sun-dried tomatoes packed in oil, drained and chopped (optional)
½ to 1 cup freshly grated Parmesan cheese
Juice of 1 lemon
1 cup packed fresh spinach leaves, torn or roughly chopped, and/or a small handful of fresh basil, torn or chopped