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Minestrone Style Risotto

Minestrone Style Risotto

Enjoy the delicious Italian flavors of minestrone soup in a new way. This creamy risotto maximizes flavor with peas, carrots, tomatoes and beans and is prepared without a lot of stirring.

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Serves 4

Prep time 10 minutes

Cook time 25 minutes

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup diced onion
  • 1 carrot, sliced
  • 1 celery stalk, diced
  • 1 can (14.5 oz.) Contadina® Diced Tomatoes, drained
  • 2 tsp. minced garlic (about 2 cloves)
  • 1/2 tsp. dried oregano
  • 1/4 tsp. kosher salt
  • 1 cup Arborio rice
  • 3 1/2 cups College Inn® Chicken Broth
  • 1/2 cup dry white wine
  • 1 can (15.25 oz.) Del Monte® Tender Petites Very Young Small Sweet Peas, drained
  • 1 can (15.5 oz.) cannellini beans, drained
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 tsp. red pepper flakes
  • 1 lemon, cut into wedges

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion, carrot, celery, tomato, garlic, oregano and salt; cook 3 minutes, stirring frequently, until onion is softened. Add rice and cook 2 minutes, stirring frequently. Meanwhile, microwave broth in a 4-cup glass measuring cup on HIGH 3 minutes or until hot.
  2. Add wine to rice; cook about 1 minute until evaporated, stirring frequently. Stir in broth and bring to a boil. Reduce heat to low; cover and cook 15 minutes.
  3. Remove lid; stir in peas, beans, Parmesan, parsley and red pepper flakes. Cover and let stand 2 minutes so peas and beans heat through. Serve with lemon wedges on the side.

TIP: Save any drained tomato juices not used in recipe to prepare other dishes such as tomato sauces, roasts, soups, stews, braises, chili, beans, grains, slow cooker dishes and beverages.

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