Vegetarian

Sun Dried Tomato and Basil Risotto w/ White Beans takes 10 minutes to prepare.

Sun Dried Tomato and Basil Risotto w/ White Beans takes 30 minutes to cook.

Sun Dried Tomato and Basil Risotto w/ White Beans makes 4 servings.

The ingredients for Sun Dried Tomato and Basil Risotto w/ White Beans are:

1/2 cup chopped onion
3 cloves garlic, minced
1 T olive oil
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 cups chicken broth
2 cups water
1/4 cup sundried tomatoes
1 T minced fresh basil
1/2 cup shredded Parmesan cheese
1 can white beans
Salt & pepper

Here is how you make Sun Dried Tomato and Basil Risotto w/ White Beans:

Cook onion and garlic in olive oil in a large skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring constantly, until broth is absorbed. Continue stirring and adding broth and water, one cup at a time; each cup to be absorbed before adding another, until rice is tneder and mixture has a creamy consistancy, 20 to 25 minutes. Stir in tomatoes, basil, cheese, and beans, tir until warm, about 1 to 2 minutes. Salt and pepper to taste. Serve immediately.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ANSONSMOMMY.

The nutritional information for Sun Dried Tomato and Basil Risotto w/ White Beans is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 412.0

• Total Fat: 7.0 g
• Cholesterol: 9.7 mg
• Sodium: 730.9 mg
• Total Carbs: 66.6 g
• Dietary Fiber: 6.9 g
• Protein: 16.5 g

Sun Dried Tomato and Basil Risotto w/ White Beans is Italian cuisine.