Tomato-Green Bean Risotto with Feta Cheese

We used the liquid from the can of green beans to add flavor and nutrients.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1/2  ounce  sun-dried tomatoes, packed without oil (about 8)
• 1  (14 1/2-ounce) can cut green beans, undrained
• 2/3  cup  dry white wine
• 3  (10 1/2-ounce) cans low-salt chicken broth
• 2  teaspoons  olive oil
• 1  cup  chopped onion
• 2  garlic cloves, crushed
• 1 1/2  cups  uncooked Arborio or other short-grain rice
• 1  teaspoon  dried basil
• 1/8  teaspoon  salt
• 3/4  cup  (3 ounces) crumbled feta cheese with peppercorns

Preparation

Cut sun-dried tomatoes into thin strips; set aside.

Drain beans in a colander over a medium saucepan; set beans aside. Add wine and broth to reserved canned liquid; bring to a simmer (do not boil). Combine 1/2 cup warm broth mixture and tomatoes in a bowl. Cover; set aside. Keep remaining broth mixture warm over low heat.

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 1 minute, stirring constantly. Add warm broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed (about 20 minutes total). Add tomato mixture, beans, basil, and salt; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese.

Nutritional Information

Calories:

280 (19% from fat)

Fat:

6g (sat 2.4g,mono 1.9g,poly 0.4g)

Protein:

8.2g

Carbohydrate:

48.6g

Fiber:

1.8g

Cholesterol:

13mg

Iron:

3.8mg

Sodium:

514mg

Calcium:

104mg