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8

Golden Risotto with Lima Beans

Prep 20 min
Total 45 min
Ingredients 13
Servings 6

Enjoy this risotto that’s made using rice, Progresso® chicken broth and lima beans – a tasty Italian dinner. MORE + LESS -

Ingredients

tablespoon olive oil

1/2

cup finely chopped onion

tablespoons finely chopped shallots

cup uncooked Arborio rice or regular short-grain rice

clove garlic, finely chopped

3 1/2

cups Progresso™ chicken broth (from 32-oz carton)

1/8

teaspoon crushed saffron threads or ground turmeric

box (9 oz) frozen baby lima beans, thawed, drained

1/4

cup dry white wine, nonalcoholic white wine or chicken broth

1/2

teaspoon chicken boullion granules

1/3

cup grated Parmesan cheese

tablespoons finely chopped fresh parsley

1/4

teaspoon freshly ground pepper

Directions

Hide Images

1

In 3-qt saucepan, heat oil over medium heat. Cook onion and shallots in oil about 5 minutes, stirring frequently, until onion is tender.
2

Stir in rice and garlic. Cook 2 to 3 minutes, stirring occasionally, until edges of rice kernels are translucent. Stir in 1 1/2 cups of the broth and the saffron. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until most of liquid is absorbed.
3

Stir in remaining broth, the lima beans, wine and bouillon. Simmer uncovered 15 to 20 minutes, stirring occasionally, until rice and lima beans are just tender and mixture is creamy. Stir in cheese; sprinkle with parsley and pepper.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 700mg; 29%
Potassium: 220mg; 6%
Total Carbohydrate: 38g; 13%
Dietary Fiber 3g 12% Sugars 2g
Protein: 9g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 8%; 8%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;