Practically Nonfat Bean and Green Risotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 cups
- 1 cup dry white wine
- grated parmesan cheese (optional)
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- Carbohydrate 51 g(17%)
- Fat 1 g(2%)
- Fiber 6 g(24%)
- Protein 9 g(18%)
- Saturated Fat 0 g(1%)
- Sodium 738 mg(31%)
- Calories 276
Preparation 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.
Preparation 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.
