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Risotto Florentine by Jessica Esplin serves: 3	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Betty Crocker Recipe

Ingredients:

3 cups

Vegetable broth

1 Tbsp

Butter

1/2 cup

Onion, chopped

1 clove

Garlic, chopped

1 cup

Arborio or medium grain white rice, uncooked

1/4 tsp

Ground tumeric

1 can

Cannellini beans, drained

9 oz

Baby spinach

1/4 cup

Parmesan cheese

Directions:

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.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Side Dishes