White Bean Risotto with Sun-Dried Tomatoes, Spinach & Parmesan

Name: White Bean Risotto with Sun-Dried Tomatoes, Spinach & Parmesan
Ingredients: Olive or canola oil, for cooking; Olive or canola oil, for cooking; 1 Tbsp (15 mL) butter (plus more, if you like); 1 small onion, finely chopped; 1 fresh chorizo or Italian sausage (optional); 1 fresh chorizo or Italian sausage (optional); 6 cups (1.5 L) low-sodium chicken or vegetable stock, warmed; 2 cups (500 mL) arborio (short-grain) rice; 1 cup (250 mL) cooked white beans, or half a 19 oz (540 mL) can, rinsed and drained; 6 cups (1.5 L) low-sodium chicken or vegetable stock, warmed; ½ to 1 cup (125 to 250 mL) freshly grated Parmesan cheese; 2 to 3 sun-dried tomatoes packed in oil, drained and chopped (optional); 1 cup (250 mL) packed fresh spinach leaves, torn or roughly chopped, and/or a small handful of fresh basil, torn or chopped; Juice of 1 lemon; 1 cup (250 mL) packed fresh spinach leaves, torn or roughly chopped, and/or a small handful of fresh basil, torn or chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Before you go getting all intimidated—honestly, if you can cook oatmeal, you can make risotto. There are two directions you can take with this recipe—many more, in fact, but to go through them all would require its own book. Adding a sausage at the beginning obviously changes the flavour of the dish, making it more substantial; leaving it out results in a lighter dish with a more predominant lemon flavour.

Asparagus is fantastic, too (chop and toss it in for the last 5 minutes of co

Ingredients

Gluten-free
Vegetarian

Ingredients

Method