Risotto With Tomatoes And Beans
1 onion, finely chopped 1
3 cloves garlic, finely chopped 3
1/2 tsp hot red pepper flakes, or to taste 2mL
2 cups short-grain Italian rice 500 mL
1 28-oz/796 mL tin plum tomatoes, with juices, pureed or broken up (3 cups/750 mL), hot 1
4 cups homemade vegetable stock (page 57) or water, hot 1L
2 cups cooked navy beans or white kidney beans Salt and pepper to taste 500 mL
1/4 cup chopped fresh parsley 50 mL
1/2 cup grated Parmesan cheese 125 mL
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