Sun-Dried Tomato and White Bean Risotto

Serves: 4
Source: Canadian Living Make it Tonight

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried Italian herb seasoning
• 1/4 tsp pepper
• 1 cup arborio or other short-grain rice
• 2 1/2 cups hot vegetable stock
• 1 can (19 oz/540 mL) navy (white pea) beans, drained and rinsed
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 1/2 cup grated Parmesean cheese

Instructions:

1. In a large saucepan, heat oil over medium heat; fry onion, garlic, Italian herb seasoning and pepper, stirring occasionally, until softened, about 3 minutes.
2. Add rice, stirring to coat. Add stock and bring to a boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.
3. Stir in beans; simmer, covered, until rice is creamy and slightly firm to the bite, about 2 minutes.
4. Stir in sun-dried tomatoes and Parmesean cheese.

During steps 2 and 3, make sure that the rice does not dry out and stick. Add extra hot water if necessary.