Easy Mushroom Risotto with Cannellini Beans

Blogger Angie McGowan of Eclectic Recipes shares a creamy vegetarian risotto perfect for any night of the week.

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Servings 4

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ingredients 9
Prep Time 45 min
Total Time 45 min

Ingredients

1/4: cup olive oil

1: cup uncooked short-grain Arborio rice

1: cup sliced fresh baby portabella mushrooms (3 oz)

1: medium onion, finely chopped (1/2 cup)

1: to 2 cloves garlic, finely chopped

2: cups hot water

1: can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

1: can (15 oz) Progresso® cannellini beans, drained, rinsed

1/4: cup coarsely chopped fresh basil leaves

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Directions

1 In large skillet, heat oil over medium heat. Add rice, mushrooms, onion and garlic. Cook about 5 minutes, stirring frequently, until mushrooms are tender and edges of rice kernels are translucent.
2 Stir in 1 cup of the hot water. Cover; simmer 5 to 10 minutes, stirring occasionally, until all water is absorbed. Repeat with remaining 1 cup hot water. Add half of the cooking sauce. Cover; cook 5 to 10 minutes longer, stirring occasionally until sauce is absorbed. Repeat with remaining cooking sauce.
3 Stir in beans. Simmer uncovered until liquid is absorbed and mixture is creamy. Garnish individual servings with basil. Serve immediately.