Practically Nonfat Bean & Green Risotto
Practically Nonfat Bean and Green Risotto recipe
Yield
6 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 (roquette)
branches, or 1 cup curly endive |
*
|
|
|
Parmesan cheese
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
vegetable stock
(14-1/2oz.) |
*
|
| 237 | ml |
white wine
dry |
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
leeks
chopped, (white & pale green parts) |
*
|
| 237 | ml |
rice
medium-grain, white |
|
| 2 | large |
garlic cloves
chopped |
*
|
| 462.4 | ml/g |
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 cheese
optional |
*
|
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.
