• 1 cup onion, finely chopped
• 3 cloves garlic, crushed
• 2 tsp. olive oil
• 3 ounces white mushrooms, or shitake mushrooms, sliced
• 1 cup Arborio rice
• 3-1/2 cups low sodium chicken broth
• 11 ounces shrimp, peeled and deveined
• 10 ounces canned red beans, or light red kidney beans
• 2/3 cup frozen tiny peas
• 3-1/2 Tbs. parsley, finely chopped
• 2 Tbs. plus 2 tsp. fat-free Parmesan cheese, grated

Sauté onion add garlic in oil in large saucepan until tender, 4-5 minutes; add mushrooms and cook 2-3 minutes longer. Stir in rice and cook 2-3 minutes. Heat broth to boiling in medium saucepan; reduce heat to low to keep mixture warm. Add 1 cup broth mixture to rice and cook, stirring constantly, until absorbed, 1-2 minutes. Add 2 cups broth mixture and simmer, stirring somewhat firm, 10-12 minutes.

Add shrimp and remaining broth mixture to saucepan; simmer, stirring frequently, until rice is just tender and liquid absorbed, 6-10 minutes. Add beans and peas; cook until hot through, 2-3 minutes. Stir in parsley and cheese; season to taste with salt and pepper.

Tip: Risotto can be prepared through the second step one day in advance. Spread rice mixture in jelly roll pan and cool; refrigerate rice, covered with plastic wrap, and remaining broth mixture overnight. To finish cooking, transfer rice mixture to large saucepan. Heat broth mixture to simmer; stir 1 cup broth into rice. Continue with the next step in recipe. Shitake mushrooms give the risotto a distinctive flavor; other mushroom, such as white or brown (cremini or baby bellas) can be substituted.

Courtesy American Dry Bean Board.

Per serving: calories 415, fat 6.1g, 13% calories from fat, cholesterol 124mg, protein 29.5g, carbohydrates 61.5g, fiber 7.1g, sugar 5.9g, sodium 365mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 3.1, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 3.2

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