Bean and Shrimp Risotto
Source of Recipe
The American Dry Bean Board
List of Ingredients
1 1/2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
3-4 ounces shitake or white mushrooms, sliced
1 1/2 cups Arborio rice
3 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth
1 pound peeled, deveined shrimp
1 can (15 ounces) red beans or light red kidney beans
1 cup frozen tiny peas
1/3 cup finely chopped parsley
1/4 cup grated fat-free Parmesan cheese
Salt and pepper, to taste Recipe
Saut� onion add garlic in oil in large saucepan until tender, 4 to 5 minutes; add mushrooms and cook 2 to 3 minutes longer. Stir in rice and cook 2 to 3 minutes. Heat broth to boiling in medium saucepan; reduce heat to low to keep mixture warm. Add 1 cup broth mixture to rice and cook, stirring constantly, until absorbed, 1 to 2 minutes. Add 2 cups broth mixture and simmer, stirring somewhat firm, 10 to 12 minutes
Add shrimp and remaining broth mixture to saucepan; simmer, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes. Add beans and peas; cook until hot through, 2 to 3 minutes. Stir in parsley and cheese; season to taste with salt and pepper.
TIPS: Risotto can be prepared through step 2 one day in advance. Spread rice mixture in jelly roll pan and cool; refrigerate rice, covered with plastic wrap, and remaining broth mixture overnight. To finish cooking, transfer rice mixture to large saucepan. Heat broth mixture to simmer; stir 1 cup broth into rice. Continue with step 3 in recipe.
Shitake mushrooms give the risotto a distinctive flavor; other mushroom, such as white or brown (cremini or baby bellas) can be substituted.
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