Cooking Recipe Practically Nonfat Bean & Green Risotto
Recipe Ingredients
2 cn
Vegetable broth (14-1/2 oz.)
1 c
Dry white wine
1 lg
Onion; chopped
1 lg
Leek; chopped(white & pale green parts)
1 c
Medium-grain white rice
2 lg
Garlic cloves; chopped
1 cn
Red beans (15 to 16 oz can)
-OR- kidney beans rinsed, drained
1 lg
Head radicchio; -OR...
1/4
-Head curly endive thinly sliced
2
Arugula branches thinly sliced, -OR...
1 c
-Sliced curly endive
Grated parmesan cheese, opt.
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.
* Source: David Badal, Houston TX * Published in: Bon Appetit - June
1993 * Typed for you by Karen Mintzias