Cannellini Bean and Mushroom Risotto
This Cannellini Bean and Mushroom Risotto features creamy Arborio rice with earthy mushrooms and hearty beans. Perfect for a wholesome dinner, it’s an easy recipe that blends rich flavors into a nutritious, plant-based meal.
Why You’ll Love This Recipe
This cannellini bean and mushroom risotto is a nutritious, healthy dinner that combines creamy Arborio rice with earthy mushrooms and hearty cannellini beans, creating a comforting, plant-based meal packed with protein and fiber. Easy to prepare with a satisfying texture, it’s versatile—top with herbs or cheese—and offers a guilt-free indulgence that’s both delicious and wholesome.
Recipe Tips and Tricks
- Toast Rice First: Enhances the nutty flavor of Arborio.
- Use Fresh Mushrooms: Adds richer taste and texture.
- Stir Gradually: Prevents rice from becoming mushy.
- Warm Broth: Keeps cooking consistent and creamy.
- Check Seasoning: Taste and adjust salt based on broth.
- Add Beans Late: Preserves their texture.
- Rest Before Serving: Allows flavors to meld.
- Use a Wide Pan: Ensures even cooking.
- Serve Warm: Maximizes the creamy-mushroom contrast.
- Store Airtight: Keeps risotto fresh and prevents drying.
Cannellini Bean and Mushroom Risotto
Creamy cannellini bean and mushroom risotto, healthy dinner.
Ingredients
- ¼ cup grated Parmesan cheese (optional)
- ½ cup dry white wine
- ½ tsp salt
- 1 can (15 oz) cannellini beans
- 1 cup Arborio rice
- 1 small onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups low-sodium vegetable broth
- 8 oz mushrooms
Instructions
- Prep the Ingredients: Rinse and drain cannellini beans, slice mushrooms, finely chop onion, and warm the vegetable broth in a saucepan over low heat.
- Sauté Aromatics: Heat olive oil in a wide pan over medium heat. Add chopped onion and cook for 3-4 minutes until softened, then stir in minced garlic for 1 minute.
- Toast the Rice: Add Arborio rice to the pan, stirring for 1-2 minutes until lightly toasted and coated with oil.
- Deglaze with Wine: Pour in white wine, stirring until it’s mostly absorbed by the rice.
- Add Broth Gradually: Ladle in warm broth, one cup at a time, stirring frequently and allowing each addition to absorb before adding more.
- Cook Mushrooms: After adding half the broth, stir in sliced mushrooms and continue adding broth until the rice is creamy and al dente, about 20-25 minutes.
- Add Beans: Stir in the cannellini beans during the last 5 minutes of cooking to warm through.
- Finish with Cheese: Remove from heat, stir in Parmesan cheese (if using), and adjust salt to taste.
- Rest the Risotto: Let the risotto rest for 5 minutes, covered, to enhance creaminess.
- Serve and Enjoy: Serve warm and savor this hearty, flavorful dish!
Notes
- Toast rice for nutty flavor; use fresh mushrooms for richness.
- Stir gradually to keep rice creamy; add beans late to preserve texture.
- Store leftovers promptly to maintain freshness; reheat with broth to restore creaminess.
- This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 271Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 775mgCarbohydrates 37gFiber 4gSugar 9gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Arborio Rice (1 cup): Short-grain for creamy risotto.
- Cannellini Beans (1 can, 15 oz): Drained and rinsed, for protein.
- Mushrooms (8 oz): Cremini or button, sliced fresh.
- Vegetable Broth (4 cups): Low-sodium for moisture.
- Olive Oil (2 tbsp): Extra virgin for a fruity note.
- Onion (1 small): Finely chopped for savory base.
- Garlic (2 cloves): Minced for aromatic depth.
- White Wine (½ cup): Dry, for flavor enhancement.
- Parmesan Cheese (¼ cup, grated, optional): Adds cheesy richness.
- Salt (½ tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Rice Swap: Use short-grain brown rice; increase cooking time.
- Bean Swap: Substitute with navy or great northern beans.
- Mushroom Swap: Use shiitake or portobello for variety.
- Broth Swap: Use chicken broth or water with extra seasoning.
- Oil Swap: Use avocado oil or omit for oil-free.
- Wine Swap: Replace with more broth or apple juice.
- Cheese Swap: Use nutritional yeast for dairy-free.
- Low-Sodium: Reduce or skip salt based on broth.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat with extra broth.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm on stovetop with a splash of broth.
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