White Bean, Spinach and Tomato Risotto


 This is such a fabulous recipe.  I often recommend it to my clients as as a dinner, and again for lunch left-overs the next day! If you’re simply just looking for a side dish–this recipe can easily be paired with a protein source such as Tofu, Tempeh, Fish, Chicken and Turkey for a well-rounded, healthy meal!

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Ingredients

  • 1 cup cooked risotto
  • 4 medium tomatoes, diced
  • 2 tbsp. olive oil
  • 2 cups fresh baby spinach
  • 1 can white beans, rinsed
  • 4 cloves garlic, crushed
  • 1 Tbsp. rosemary
  • 1 tbsp. balsamic vinegar
  • Dash of Nu-Salt and pepper
  • 1/2 cup vegetable broth
  • Galaxy vegan parmesan cheese
  • Dash of oregano

Directions

  • Cook risotto (per directions on package). Set aside and cover to keep warm.
  • Heat oil in a nonstick pan over medium heat.  Add garlic; stir for 1 minute. Add tomatoes and beans. Mix well. 
  • Add spinach, Nu-Salt, pepper, rosemary, balsamic vinegar.  Continue to stir until mixture is completely cooked and warm. 
  • Remove from heat and serve warm atop a bed of warm risotto.
  • Top with vegan Parmesan cheese.  Sprinkle with oregano.
  • Enjoy!
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