Risotto With Beans And Vegetables

• 3 cups vegetable broth or 3 cups chicken broth
• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1 cup finely chopped zucchini
• 1 cup finely chopped carrot
• 1 (15 ounce) can white kidney beans (cannellini) or (15 ounce) can pinto beans, rinsed and drained
• 1/2 cup finely shredded parmesan cheese
• 2 tablespoons snipped fresh flat-leaf Italian parsley
• finely shredded parmesan cheese (optional)

1. In a medium saucepan bring broth to boiling. Reduce heat; simmer until needed. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Add uncooked rice. Cook and stir about 5 minutes more or until rice is golden brown.
2. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup of the broth, the zucchini, and carrots to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth is absorbed. (This should take about 20 minutes.)
3. Stir the remaining 1/2 cup broth into rice mixture. Cook and stir until rice is slightly creamy and just tender. Stir in beans and Parmesan cheese; heat through. Sprinkle with parsley and additional cheese, if desired.
4. Makes 4 main dish or 6 side dish servings.

vegetable broth, mushrooms, onion, garlic, olive oil, arborio rice, zucchini, carrot, white kidney beans, parmesan cheese, flatleaf italian parsley, parmesan cheese

Taken from www.food.com/recipe/risotto-with-beans-and-vegetables-181162 (may not work)