Practically Nonfat Bean and Green Risotto
- 2 14 1/2-ounce can vegetable broth
- 1 cup dry white wine
- 1 large onion, chopped
- 1 large leek (white and pale green parts), chopped
- 1 cup medium-grain white rice
- 2 large garlic cloves, chopped
- 1 15- to 16-ounce can red beans or kidney beans, rinsed, drained
- 1 large head radicchio or 1/4 head curly endive, thinly sliced (about 2 cups)
- 2 arugula bunches, thinly sliced (about 1 cup) or 1 cup sliced curly endive
- Grated Parmesan cheese (optional)
- Bring broth and wine to boil in heavy large saucepan.
- Add onion, leek, rice and garlic and bring to boil.
- Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes.
- Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes.
- Season to taste with salt and pepper.
- Serve, passing Parmesan separately if desired.
vegetable broth, white wine, onion, white rice, garlic, red beans, head radicchio, arugula, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/practically-nonfat-bean-and-green-risotto-2004 (may not work)