Risotto Florentine
by Jessica Esplin
serves: 3
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Betty Crocker Recipe |
| Ingredients: |
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3 cups |
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Vegetable broth |
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1 Tbsp |
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Butter |
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1/2 cup |
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Onion, chopped |
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1 clove |
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Garlic, chopped |
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1 cup |
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Arborio or medium grain white rice, uncooked |
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1/4 tsp |
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Ground tumeric |
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1 can |
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Cannellini beans, drained |
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9 oz |
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Baby spinach |
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1/4 cup |
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Parmesan cheese |
| Directions: |
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In 2 qt saucepan heat broth over medium heat. Meanwhile in skillet, saute onion and garlic in butter. Stir in uncooked rice. Cook, stirring frequently until it begins to brown. Add tumeric to rice. Reduce heat to medium and slowly add the broth to the rice mixture, 1/2 cup at a time, until the broth has absorbed, about 15 to 20 minutes. Stir in beans and spinach. Sprinkle with cheese. Cover and let stand 5 minutes.
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