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Risotto Florentine
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Prep Time:
40 minutes
Total Time:
45 minutes
Creamy Northern Italian risotto with beans.
Ingredients:
  • 3 cups vegetable broth
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 cup uncooked Arborio or medium-grain white rice
  • 1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
  • 1 can (15 to 16 oz) cannellini beans, drained, rinsed
  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1/4 cup grated Parmesan cheese
Instructions:
  • Heat the broth in a 2-quart saucepan over medium heat.
  • In a 10-inch skillet over medium-high heat, melt butter until sizzling. Add onion and garlic, cook until onion is caramelized and aromatic. Stir consistently for maximum flavor.
  • Combine the rice and stir until it starts to brown, stirring occasionally.
  • Lower the heat to medium. Gently pour in 1/2 cup of the hot broth and sprinkle saffron over the rice. Simmer uncovered, stirring often, until the liquid is absorbed. Cook for 15 to 20 minutes, gradually adding broth in 1/2 cup increments and stirring frequently, until the rice is nearly cooked and the mixture becomes creamy. Take off the heat.
  • Gently fold in the beans and spinach, then generously sprinkle with cheese. Cover and allow to rest for 5 minutes to let the flavors meld together.

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