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Tomato-Green Bean Risotto with Feta Cheese

Yield 6 servings (serving size: 1 cup)
We used the liquid from the can of green beans to add flavor and nutrients.

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

Nutrition Information

  • calories 280
  • caloriesfromfat 19 %
  • fat 6 g
  • satfat 2.4 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 8.2 g
  • carbohydrate 48.6 g
  • fiber 1.8 g
  • cholesterol 13 mg
  • iron 3.8 mg
  • sodium 514 mg
  • calcium 104 mg

How to Make It

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

  2. 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.

  3. 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.