Practically Nonfat Bean & Green Risotto

Submitted by pschavez

Practically Nonfat Bean and Green Risotto recipe

YIELD

6 servings

PREP

30 min

COOK

40 min

READY

70 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 141g (5.0 oz)

Amount per Serving

Calories 194 3% of calories from fat

% Daily Value *

Total Fat 1g 1%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 255mg 11%

Total Carbohydrate 13g 13%

Dietary Fiber 1g 3%

Sugars g

Protein 14g

Vitamin A 0% • Vitamin C 5%

Calcium 4% • Iron 7%

* based on a 2,000 calorie diet How is this calculated?

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