Risotto With Beans & Veggies

• 3 cups mushroom broth or 3 cups vegetable broth or 3 cups chicken broth
• 2 cups sliced fresh mushrooms (shitake or button)
• 12 cup chopped onion (1 med)
• 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 1 (15 ounce) can pinto beans, rinsed and rained
• 12 cup grated parmesan cheese (2 oz)

1. in a med saucepan bring broth to boiling; reduce heat and simmer until needed.
2. Meanwhile, in a large saucepan cook mushrooms, onion and garlic in hot oil over med heat about 5 min or until onion is tender.
3. Add uncooked rice.
4. Cook and stir about 5 min or until rice is golden brown.
5. Slowly add 1 cup of broth to the rice mixture, stirring constantly.
6. Continue to cook and stir until liquid is absorbed.
7. Add another 1/2 cup broth the zucchini, and carrots to the rice mixture, stirring constantly.
8. Continue to cook and stir until liquid is absorbed.
9. Add another 1 cup of the broth, 1/2 cup at a time, stirring constantly until the broth is absorbed (about 20 min).
10. Stir the remaining 1/2 cup broth into the rice.
11. Cook and stir until rice is slightly creamy and just tender.
12. Stir in white kidney beans and parmesan cheese.
13. Heat through.

mushroom broth, mushrooms, onion, garlic, olive oil, arborio rice, zucchini, carrot, white kidney beans, parmesan cheese

Taken from www.food.com/recipe/risotto-with-beans-veggies-325200 (may not work)