Practically Nonfat Bean And Green Risotto Recipes

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PRACTICALLY NONFAT BEAN AND GREEN RISOTTO



Practically Nonfat Bean and Green Risotto image

Provided by David Badal

Categories     Bean     Leafy Green     Rice     Appetizer     Side     Low Fat     Vegetarian     Dinner     Arugula     Summer     Bon Appétit     Houston     Texas     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 10

2 14 1/2-ounce can vegetable broth
1 cup dry white wine
1 large onion, chopped
1 large leek (white and pale green parts), chopped
1 cup medium-grain white rice
2 large garlic cloves, chopped
1 15- to 16-ounce can red beans or kidney beans, rinsed, drained
1 large head radicchio or 1/4 head curly endive, thinly sliced (about 2 cups)
2 arugula bunches, thinly sliced (about 1 cup) or 1 cup sliced curly endive
Grated Parmesan cheese (optional)

Steps:

  • 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.

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