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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 19%
  • Fat: 6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.2g
  • Carbohydrate: 48.6g
  • Fiber: 1.8g
  • Cholesterol: 13mg
  • Iron: 3.8mg
  • Sodium: 514mg
  • Calcium: 104mg


  • 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


  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.
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