Soybean Risotto

• 5 cups organic veggie broth
• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 2 teaspoons fresh rosemary
• 2 teaspoons ginger
• 2 garlic cloves, minced
• 1 cup uncooked rice
• 1/4 teaspoon salt
• 1/8 tspon crushed red pepper
• 1/2 cup Parmesan cheese
• 15-ounce can black soybeans
• 12-ounce pkage baby spinach
• 1 tablespoon butter

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.

veggie broth, olive oil, onion, fresh rosemary, ginger, garlic, rice, salt, red pepper, parmesan cheese, black soybeans, baby spinach, butter

Taken from www.epicurious.com/recipes/member/views/soybean-risotto-1232138 (may not work)