Practically Nonfat Bean and Green Risotto

Author:Bon Appétit, 1993.06
Yield:5 cups
Category:Main Courses


28 oz. vegetable broth
1 cups dry white wine
large onion, chopped
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)
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)


  1. 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.
  2. 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.