White Bean Tomato Risotto

Categories: Lunch

Ingredients

• Nonstick cooking spray
• 1 19 ounce can cannellini beans, rinsed and drained
• 1/3 cup finely chopped onion
• 1 cup arborio rice
• 1 14 ounce can vegetable broth
• 1/2 cup water
• 1 14 1/2 ounce can diced tomatoes, drained
• 1/2 cup finely shredded Parmesan cheese
• 3 tablespoons chopped Italian parsley

Directions

1. Lightly coat a 2-quart slow cooker with cooking spray. Place the beans and onion in the cooker; set aside. In a medium microwave-safe bowl combine the rice, broth and water. Microwave on 100% power (high) for 3 minutes or until just boiling. Pour over beans and onion in cooker.

2. Cover; cook on low-heat setting for 3-1/2 hours (rice should be tender). Stir in tomatoes, cheese, and parsley. Makes 5 cups.

3. Tip

4. Stovetop Method: In a 3-quart saucepan heat 1 tablespoon olive oil over medium. Add the onion and cook for 3 minutes or until tender. Stir in the rice. Cook and stir for 1 minute. Add broth, water and beans; bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in tomatoes, cheese, and parsley. Remove from heat and let stand, covered, for 10 minutes.

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