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White Bean and Mushroom Risotto

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Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable broth
  • 1 can 14.5 oz. white beans, drained and rinsed
  • 1 cup chopped mushrooms
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the onion and garlic, and cook until softened.
  • Add the rice and stir until coated with the oil.
  • Add the white wine and stir until absorbed.
  • Add the vegetable broth, 1/2 cup at a time, stirring constantly and waiting for the broth to be absorbed before adding more.
  • After 20-25 minutes, when the rice is tender and the broth is absorbed, add the white beans, mushrooms, Parmesan cheese, salt, and pepper.
  • Cook for an additional 5-10 minutes, or until the mushrooms are tender and the cheese is melted.
  • Serve hot.