Best 2 Practically Nonfat Bean And Green Risotto Recipes
Indulge in a culinary adventure with Practically Nonfat Bean and Green Risotto, a symphony of flavors that tantalizes the taste buds. This delectable dish showcases a harmonious blend of nutrient-rich cannellini beans, vibrant green beans, and aromatic herbs, all enveloped in a creamy, flavorful risotto.
Our collection of recipes offers a diverse range of options to cater to various dietary preferences and culinary skills. Whether you're a seasoned risotto enthusiast or embarking on your first risotto journey, we've got you covered. From the classic Practically Nonfat Bean and Green Risotto recipe to its vegan and gluten-free variations, each recipe is meticulously crafted to deliver a satisfying and wholesome meal.
For those seeking a traditional risotto experience, the Practically Nonfat Bean and Green Risotto recipe stands out with its rich flavors and velvety texture. This recipe guides you through the art of creating a perfect risotto, ensuring that each grain is cooked to perfection and infused with the essence of fresh vegetables and herbs.
For those with dietary restrictions, the Vegan Practically Nonfat Bean and Green Risotto and Gluten-Free Practically Nonfat Bean and Green Risotto recipes offer delightful alternatives without compromising on taste. These recipes utilize plant-based ingredients and gluten-free alternatives to create equally delicious and satisfying risotto dishes.
With its medley of textures, vibrant colors, and delectable flavors, Practically Nonfat Bean and Green Risotto is a culinary masterpiece that promises to elevate your dining experience. Explore our collection of recipes, choose the one that suits your dietary preferences and culinary skills, and embark on a culinary journey that will leave you craving for more.
PRACTICALLY NONFAT BEAN AND GREEN RISOTTO
Provided by David Badal
Categories Bean Leafy Green Rice Appetizer Side Low Fat Vegetarian Dinner Arugula Summer Bon Appétit Houston Texas Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 10
Steps:
- Bring broth and wine to boil in heavy large saucepan. Add onion, leek, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes.
- Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired.
RISOTTO WITH GREEN BEANS
This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves six
Number Of Ingredients 15
Steps:
- To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
- To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
- Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
- Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
- Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- To save time, use pre-cooked beans. You can also use canned beans, but be sure to rinse and drain them well.
- If you don't have vegetable broth, you can use water instead. However, the broth will add more flavor to the risotto.
- Use a good quality olive oil. This will make a big difference in the flavor of the risotto.
- Don't overcook the rice. It should be cooked al dente, with a slight bite to it.
- Add the cheese and butter at the end of the cooking process. This will help to create a creamy and flavorful risotto.
- Serve the risotto immediately, garnished with fresh herbs and a drizzle of olive oil.
Conclusion:
This practically nonfat bean and green risotto is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The risotto is made with simple ingredients and is packed with flavor. It is also a good source of protein and fiber. If you are looking for a healthy and satisfying meal, this risotto is a great option.
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