 | | Directions |
- Rinse 1 cup mixed beans under cold water, drain, and set aside.
- Meanwhile, heat 3 cups chicken broth, set on low on top of stove.
- In large skillet, heat 1 tablespoon olive oil over medium/low heat.
- Add chopped bacon and sauté for 5 minutes.
- Add garlic, celery and onion. Continue stirring and sautéing for 5-10 more minutes. Vegetables should be crisp-tender.
- Add 1 cup dry Arborio rice. Stir for 1 minute.
- Increase heat to medium. Add 1 cup simmering broth, stirring frequently, until most of liquid is absorbed, about 3-4 minutes.
- Continue adding broth 1 cup at a time and allow to absorb. Use all of the broth. When rice is rich and creamy, about 25 minutes later, add beans and spinach.
- Cook for 3 more minutes, stirring to combine.
- Season with pepper.
- Remove from heat.
- Add Parmesan cheese. Cover and let stand for 5-10 minutes.
- Spoon risotto into soup bowls. Serve with extra cheese and French bread.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: large skillet
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 2 slices bacon - chopped |
| - | | 2 cloves garlic - minced |
| - | | 2 stalks celery - chopped |
| - | | 1 onion - diced |
| - | | 3 cups chicken broth |
| - | | 1 cup beans (any combination of canned or jarred), rinsed |
| - | | 1/2 package (5 oz.) spinach and raddichio mix, chopped |
| - | | 1 cup arborio rice - dry |
| - | | 1/2 cup parmesan cheese - grated |
| - | | pepper - to taste |
| - | | salt - taste it before adding salt, as the bacon and cheese will add saltiness |
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