Practically Nonfat Bean & Green Risotto
Submitted by pschavez
Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.
YIELD
6 servingsPREP
30 minCOOK
40 minREADY
70 minReal Italian risotto is built on butter and Parmesan, with constant stirring to coax out the creamy starch. This stripped-down version skips the fat entirely and uses a different technique altogether: instead of stirring continuously and adding broth a ladle at a time, you simmer everything together in one pot with occasional stirring. The starch from medium-grain rice still creates that signature creaminess, but the work is dramatically less hands-on.
Kidney beans add protein and creamy body to the finished dish, turning what would be a side into a complete one-pot vegetarian dinner. The starchy beans also help thicken the cooking liquid alongside the rice starch.
Bitter radicchio and peppery arugula go in at the very end, wilting just enough to soften without losing their distinctive flavors. The slight bitterness cuts through the creamy rice and balances the richness, making each bite more interesting than plain rice.
Dry white wine reduces with the broth, building depth that compensates for the missing butter. Use a wine you would actually drink, the cheap stuff tastes like cheap stuff once concentrated by reduction.
Pro Tips
- Stir occasionally during the 30-minute simmer to release starch from the rice without overworking
- Use medium-grain rice like Arborio or Carnaroli for the creamiest result, long grain stays separate and dry
- Wash the leek thoroughly between the layers, sandy grit hides in the green parts
- Drain and rinse canned kidney beans well, the brine tastes harsh in the finished dish
- Add a splash of fresh lemon juice at the end for brightness, fat-free dishes need acid to taste alive
Variations
- Swap kidney beans for cannellini, chickpeas, or white beans for a different protein
- Use spinach, kale, or escarole in place of radicchio and arugula based on what is in the fridge
- Add a small pinch of red pepper flakes to the simmering rice for gentle background heat
- Stir in a tablespoon of nutritional yeast at the end for a cheesy savory note without dairy
Ingredients
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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