Kidney Bean Risotto
Creamy, comforting, and packed with protein, this Kidney Bean Risotto is a mouthwatering twist on a classic Italian favorite. Combining the velvety texture of Arborio rice with the hearty bite of tender kidney beans, this one-pot wonder is elevated with the richness of Parmesan cheese, aromatic garlic, and a splash of dry white wine for depth and sophistication. Perfectly seasoned with fresh parsley, salt, and black pepper, this recipe is both wholesome and indulgent. Whether you’re looking for a vegetarian centerpiece or a cozy weeknight dinner, this 35-minute dish delivers a harmonious blend of flavors and textures that will satisfy everyone at the table. Try it today and bring restaurant-quality risotto into your own kitchen!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Small onion, finely chopped
- 3 Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 4 cups Vegetable broth
- 1.5 cups Kidney beans, canned and drained
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, warm the vegetable broth over low heat. Keep it hot but not boiling as you prepare the risotto.
In a large skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the chopped onion to the pan and sauté for 5-6 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter. Toast the rice for 2-3 minutes, stirring often, until it becomes slightly translucent around the edges.
Pour in the dry white wine and stir continuously until it is mostly absorbed by the rice.
Begin adding the hot vegetable broth, one ladleful (about ½ cup) at a time, to the rice. Stir frequently to encourage the rice to absorb the liquid before adding the next ladleful. This process will take about 20-25 minutes.
When the rice is just tender and creamy, stir in the kidney beans and cook for an additional 3-4 minutes to heat through.
Remove the pan from heat and stir in the grated Parmesan cheese, fresh parsley, salt, and black pepper. Mix until everything is well incorporated and the risotto is creamy.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the risotto immediately, garnished with more Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5966 mg | 259% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 21.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
