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.
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
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.
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.
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.