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Creamy Mushroom and Cannellini Bean Risotto

February 18, 2013

Sometimes, we are all left uninspired about cooking dinner. A few weeks ago, we had nothing in the fridge, and the season finally changed, so I was clueless on where to get started. After looking at a can of cannelini beans and dried aroborio rice, I knew that this could be a magic combination. Looking for inspiration, I googled the ingredients and came upon this recipe on Eclectic Recipes. I thought the warm and creamy flavors would be the perfect comfort food after a long day, and the added bonus would be Serafina loves the key ingredients. And bonus, it fits my nightly vegetables + grain+ protein goal. Cannellini beans are a very bland bean that children like, and the starch from the bean lends a natural creaminess. If your crowd does not love mushrooms, getting a sturdy mushroom like a portobello and chopping up to be a small still adds earthiness without the texture that turns most people off.


About the recipe: I made a few changes to the recipe, to make it healthy and a non-dairy venture. We don’t typically keep creamed soups in the house, and less and less these days. Most recipes that require canned soup are taking a shortcut, for something uncomplicated. Plus, it adds unnecessary dairy, sodium, and fat to your diet. I wanted to make a healthy meal, that would still give that mid-winter comfort food taste that we all love. So, I added some soy milk and veggie broth to help the risotto along. I also wanted to add a bit of green color in, so I put in some frozen peas. Be sure you don’t overcook the peas. The key to adding peas to risotto, a common thing to do, is to cook them just until they are bright green and they give a pop of sweetness when you try one.

Creamy Mushroom and Cannellini Bean Risotto

  • olive oil
  • 1/2 cup of onion, chopped
  • 1 clove of garlic, minced
  • 1 cup of Arborio rice
  • 3 cups of veggie broth, low sodium
  • 1 cup of soymilk
  • 1 can of cannellini beans
  • 1 cup of portobello mushrooms, chopped
  • 1 cup of frozen peas,
  • salt and pepper to taste

1. In a saute pan over medium heat, add a few tablespoons of olive oil. Saute the onions and garlic until translucent.

2. Lower the heat to Medium/Low. Add the rice, and more olive oil if needed. Let the rice lightly brown.

3. Add 1 cup of veggie broth, and stir. Repeat once the rice absorbs the broth. Keep adding broth until the rice has doubled, and test a grain to see if it is soft on the outside, and nearly soft on the inside. Feel free to add more veggie broth or water if it seems like the risotto needs it.

4. Add the soy milk, beans, mushrooms, peas, salt and pepper. Stir and let the flavors meld. Once the milk has been absorbed it should be ready.

5. Serve warm, and top with some ground pepper.



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