Risotto with Mung Beans, Rice, and Vegetables

This Risotto with Mung Beans, Rice, and Vegetables is a flavorful, creamy dish packed with wholesome ingredients. The combination of tender mung beans, creamy Arborio rice, and fresh vegetables creates a dish that’s both comforting and nutritious—perfect for any occasion.

---

Ingredients

For the Mung Beans:

• 1/2 cup mung beans
• 2 cups water
• 1 bay leaf
• 1/2 tsp salt

For the Risotto:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 4 cups vegetable stock, kept warm
• 1/2 cup grated Parmesan cheese (optional)
• 2 tbsp unsalted butter (optional)

Vegetables:

• 1 small zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach leaves
• 1/4 cup peas (fresh or frozen)

For Garnish:

• Fresh parsley, chopped
• Lemon zest
• Cracked black pepper

---

Instructions

1. Cook the Mung Beans:

1. Rinse the mung beans under cold water.
2. In a small pot, combine the mung beans, water, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until tender but not mushy. Drain and set aside.

2. Prepare the Vegetables:

1. In a small skillet, heat 1 tbsp olive oil over medium heat.
2. Sauté the zucchini for 3–4 minutes until lightly golden. Add the cherry tomatoes and peas, cooking for another 2 minutes. Toss in the spinach until just wilted. Remove from heat and set aside.

3. Make the Risotto:

1. Heat 2 tbsp olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the onion and garlic, cooking until softened but not browned.
2. Stir in the Arborio rice and toast for 1–2 minutes until the edges are translucent.
3. Pour in the white wine and stir until absorbed.
4. Add the warm vegetable stock, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente.

4. Combine and Finish:

1. Stir the cooked mung beans into the risotto, followed by the sautéed vegetables. Mix gently to combine.
2. If desired, fold in the Parmesan cheese and butter for extra creaminess. Adjust seasoning with salt and pepper.

5. Serve:

• Spoon the risotto into bowls and garnish with fresh parsley, lemon zest, and a twist of cracked black pepper.

---

Pro Tip:

For an extra burst of flavor, drizzle with a touch of olive oil or add a squeeze of lemon juice before serving.

This Risotto with Mung Beans, Rice, and Vegetables is a perfect way to combine comfort food with wholesome ingredients. 🍋🌿🍚