Practically Nonfat Bean and Green Risotto

70 minutes Prep: 30 minutes Cook: 40 minutes

183 calories per serving view nutrition facts

5 cups suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 84g

Amount per Serving

Calories 183 2% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 40.0g	13%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 4.0g	7%

Vitamin A	0%		Vitamin C	5%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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