Per serving:


Nutrition Facts

Serving Size: 1
Servings per Recipe: 6
Amount Per Serving 
Calories 406
Calories from Fat 50
 % Daily Value*
Total Fat 6g9%
  Saturated Fat 2g9%
  Mono Fat 2g 
Cholesterol 146mg49%
Sodium 866mg36%
Total Carbs 59g20%
  Dietary Fiber 5g21%
  Sugars 1g 
Protein 28g 
Iron41%
Calcium16%
Vitamin B-1220%
Vitamin B-620%
Vitamin C30%
Vitamin E4%
Vitamin D5%
Vitamin A3%
Selenium74%
Manganese45%
Copper25%
Zinc18%
Pantothenic acid16%
Niacin30%
Riboflavin18%
Thiamin33%
Folate44%
Potassium22%
Phosphorus34%
Magnesium21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Bean & Shrimp Risotto

The Bean Education and Awareness Network

Share:

Diet Type: Low Fat
Ingredients:
  • 1 1/2 cups chopped onion
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 oz mushrooms, sliced
  • 1 1/2 cups Arborio rice, uncooked
  • 3 (14 oz) cans fat-free, reduced-sodium chicken broth
  • 1 pound peeled, deveined shrimp
  • 1 cup snap peas
  • 1 (15oz) can Kidney beans or
  • 1 1/2 cups cooked dry-packaged kidney beans, rinsed, & drained
  • 1 medium tomato, chopped
  • 1/2 cup shredded Parmesan cheese
  • salt and pepper to taste
    •
    Serves: 6
    Cooking Time: Under 30 minutes
    Instructions:
    Saute onion, garlic, and mushrooms in oil in a large saucepan until tender, 5-8 minutes. Stir in rice and cook 2-3 minutes.

    Heat broth to boiling in medium sucepan; reduce heat to low. Add 1 cup broth to rice mixture nad cook, stirring constantly, until broth is absorbed, 1-2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8-10 minutes.

    Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5-10 minutes. Add beans and tomatoes; cook 2-3 minutes longer. Stir in cheese; season to taste with salt and pepper.


     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.