Bean & Shrimp Risotto

Authored by: The Bean Education and Awareness Network

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 6
  • Suitable Diet: Low Fat

Ingredients

  • 1 1/2 cups chopped onion
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 oz mushrooms, sliced
  • 1 1/2 cups Arborio rice, uncooked
  • 3 14 oz cans fatfree, reducedsodium chicken broth
  • 1 pound peeled, deveined shrimp
  • 1 cup snap peas
  • 1 15oz can Kidney beans or
  • 1 1/2 cups cooked drypackaged kidney beans, rinsed, drained
  • 1 medium tomato, chopped
  • 1/2 cup shredded Parmesan cheese
  • salt and pepper to taste

Directions

Saute onion, garlic, and mushrooms in oil in a large saucepan until tender, 58 minutes. Stir in rice and cook 23 minutes.Heat broth to boiling in medium sucepan reduce heat to low. Add 1 cup broth to rice mixture nad cook, stirring constantly, until broth is absorbed, 12 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 810 minutes.Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 510 minutes. Add beans and tomatoes cook 23 minutes longer. Stir in cheese season to taste with salt and pepper.