Risotto with Beans and Spinach Recipe

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Serve this tasty risotto recipe as a satisfying complete meal. Prepared with bacon, spinach, precooked beans, and a generous amount of parmesan cheese, this flavorful recipe is a real stick-to-your-ribs dish.
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  • 1 tablespoon olive oil
  • 2 slices bacon - chopped
  • 2 cloves garlic - minced
  • 2 stalks celery - chopped
  • 1 onion - diced
  • 3 cups chicken broth
  • 1 cup beans (any combination of canned or jarred), rinsed
  • 1/2 package (5 oz.) spinach and raddichio mix, chopped
  • 1 cup arborio rice - dry
  • 1/2 cup parmesan cheese - grated
  • pepper - to taste
  • salt - taste it before adding salt, as the bacon and cheese will add saltiness
Container:large skillet
15 mins
45 mins
1 hr
  • Rinse 1 cup mixed beans under cold water, drain, and set aside.
  • Meanwhile, heat 3 cups chicken broth, set on low on top of stove.
  • In large skillet, heat 1 tablespoon olive oil over medium/low heat.
  • Add chopped bacon and sauté for 5 minutes.
  • Add garlic, celery and onion. Continue stirring and sautéing for 5-10 more minutes. Vegetables should be crisp-tender.
  • Add 1 cup dry Arborio rice. Stir for 1 minute.
  • Increase heat to medium. Add 1 cup simmering broth, stirring frequently, until most of liquid is absorbed, about 3-4 minutes.
  • Continue adding broth 1 cup at a time and allow to absorb. Use all of the broth. When rice is rich and creamy, about 25 minutes later, add beans and spinach.
  • Cook for 3 more minutes, stirring to combine.
  • Season with pepper.
  • Remove from heat.
  • Add Parmesan cheese. Cover and let stand for 5-10 minutes.
  • Spoon risotto into soup bowls. Serve with extra cheese and French bread.
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