Name: White Bean Risotto with Garlicky Greens
Total time: 80 min
Ingredients: 5 cups low-sodium chicken stock; 1 cup cooked white beans (I used canned cannellini beans); Kosher salt; 1 cup risotto rice (I used carnaroli rice); 1/4 teaspoon fresh thyme leaves; 1/2 cup grated Parmesan cheese, plus more for sprinkling; 2 tablespoons unsalted butter; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 medium yellow onion, chopped; 2 bunches (1 3/4 pounds) bitter greens (I used kale and swiss chard), stems removed and chopped; 1/2 cup DaVinci Pinot Grigio; 3 cloves garlic; 2 tablespoons garlic oil (see step 1)

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Milk

Stocks & Broths

milliliter

chicken stock

Beans & Legumes

gram

white beans

Seasonings

salt

Grains & Rice

arborio rice

Fresh Vegetables

fresh thyme

Cheese

grated parmesan cheese

Butter & Margarine

unsalted butter

black pepper

Oils

extra virgin olive oil

yellow onion

kale

Syrup

flavoring syrup

garlic

garlic oil

Potassium

Minerals

Dietary Fiber

Carbohydrates

Sugar

Protein

Sodium

Magnesium

Phosphorus

Zinc

Copper

Manganese

Selenium

Vitamin K

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Alpha-carotene

Lycopene

Saturated Fat

Iron

Cholesterol

Calcium

Vitamin C

Calories

Calories from Fat

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Beta-cryptoxanthin

Lutein+zeaxanthin

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White Bean Risotto with Garlicky Greens

Meal

Produce

Baking Goods

Pasta, Sauces, Grain

Dairy

Condiment & Toppings

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