Practically Nonfat Bean and Green Risotto

• 2 cans vegetable stock (14-1/2oz.)
• 1 cup white wine dry
• 1 large onions chopped
• 1 large leeks chopped, (white & pale green parts)
• 1 cup rice medium-grain, white
• 2 large garlic cloves chopped
• 16 ounces kidney beans, canned
• 1 large radicchio head or 1/4 head curly endive, thinly sliced
• 2 Arugula arugula (roquette) branches, or 1 cup curly endive
• 1 x parmesan, parmigiano-reggiano cheese, grated opt.

1. Bring broth and wine to boil in heavy large saucepan.
2. Add onion, leek, rice and garlic and bring to boil.
3. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes.
4. Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes.
5. Season to taste with salt and pepper.
6. Serve, passing parmesan separately if desired.

vegetable stock, white wine, onions, leeks, rice, garlic, kidney beans, radicchio head, arugula arugula, parmesan

Taken from recipeland.com/recipe/v/practically-nonfat-bean-green-r-33374 (may not work)