Risotto with Beans and Vegetables
Elevate your weeknight dinner with this hearty and wholesome Risotto with Beans and Vegetables, a vibrant twist on traditional Italian comfort food. This creamy Arborio rice dish is infused with layers of rich flavor, thanks to aromatic garlic, onion, and a splash of dry white wine. Packed with nutrient-dense ingredients like diced carrot, celery, green beans, and tender cannellini beans, this recipe is as satisfying as it is nutritious. The warm vegetable broth slowly absorbed by the rice creates a luxurious texture, while fresh lemon zest and parsley add a bright, refreshing finish. Perfect for vegetarians, this risotto is topped with grated Parmesan for richness and ideal for serving as a main course or alongside a crisp side salad. With just 15 minutes of prep and 35 minutes of cooking, this recipe is your ticket to an elegant, veggie-forward meal that's both comforting and quick to prepare.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 1 cup Canned cannellini beans, rinsed and drained
- 6 cups Vegetable broth
- 0.5 cups Dry white wine
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat.
Add the chopped yellow onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced carrot and celery to the pan and cook for 3-4 minutes, stirring occasionally. Stir in the green beans and cook for another 2 minutes.
Add the Arborio rice to the skillet and stir well to coat the grains in the oil and butter. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the dry white wine and stir until the liquid is mostly absorbed.
Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more broth. Continue this process for about 20-25 minutes until the rice is tender and creamy.
When the rice is nearly done, stir in the canned cannellini beans and cook for 2-3 minutes until heated through.
Remove the skillet from the heat and stir in the grated Parmesan cheese, remaining 1 tablespoon of butter, chopped parsley, salt, and black pepper. Check the seasoning and adjust if needed.
Finish the risotto with the lemon zest for a fresh pop of flavor.
Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1159 mg | 25% | |
*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.
