Practically nonfat bean and green risotto

Yield: 5 cups

Measure Ingredient
2 cans Vegetable broth (14-1/2 oz.)
1 cup Dry white wine
1 large Onion; chopped
1 large Leek; chopped (white & pale green parts)
1 cup Medium-grain white rice
2 larges Garlic cloves; chopped
1 can Red beans (15 to 16 oz can) OR- kidney beans rinsed, drained
1 large Head radicchio; -OR... Head curly endive thinly sliced
2 Arugula branches thinly sliced, -OR... Sliced curly endive
Grated parmesan cheese, opt.

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.

* Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias Submitted By LAWRENCE KELLIE On 03-15-95

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