Practically Nonfat Bean and Green Risotto
|Author:||Bon Appétit, 1993.06|
|28 oz.||vegetable broth|
|1 cups||dry white wine|
|1||large onion, chopped|
|1||large leek , chopped (white and pale green parts)|
|1 cups||white rice|
|2 cloves||garlic, chopped|
|15 oz.||kidney beans, rinsed & drained (or red beans)|
|1||large head radicchio or 1/4 head curly endive, thinly sliced (about 2 cups)|
|2 bunches||arugula greens, thinly sliced or 1 cup sliced curly endive (about 1 cup)|
|Parmesan cheese, grated (optional)|
- 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.