Nutritional Info

Nutrition Facts

Serving Size 1 (269g)

Calories 618
Calories from Fat 49 (8%)
Amount Per Serving %DIV
Total Fat 5.5g 8%
Saturated Fat 2.2g 11%
Monounsaturated Fat 2.1g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 6.5mg 2%
Sodium 99.6mg 4%
Potassium 212.5mg 5%
Total Carbohydrate 126.9g 42%
Dietary Fiber 4.7g 19%
Sugars 15.3g
Protein 11.8g 24%

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Recipe Description
An Italian inspired version of beans (fagioli) and rice, this hearty entree is flecked with basil and fresh parsley.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 Cup(c)  medium tomato, chopped
1/2 Cup(c)  onion, chopped
5 1/2 Cup(c)  uncooked short grain rice (arborio)
20 Ounce(oz)  ready to serve vegetable or chicken broth
19 Ounce(oz)  cannellini beans, drained and rinsed
1/3 Cup(c)  fresh parmesan cheese, grated
2 Tablespoon(T)  fresh parsley, chopped
1 Tablespoon(T)  margarine
1/4 Teaspoon(t)  basil leaves, dried
1/4 Teaspoon(t)  pepper


In large saucepan, combine tomato and onion. Cook and stir over medium heat 3 to 4 minutes, or until onion is crisp tender. Add rice and broth. Bring to a boil. Reduce heat to low. Simmer 15 minutes, or until rice is tender and liquid is absorbed, stirring occasionally. Stir in all remaining ingredients. Cook 1 minute or until thoroughly heated. If desired, season to taste with salt.

Additional notes

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