Practically Nonfat Bean And Green Risotto Recipe
Yield: 5 cupsRecipe by luhu.jp
Ingredients:
2 can: Vegetable broth, 14-1/2 oz.
-- rinsed, drained
1 cup: Dry white wine,
1 large: Head radicchio, -OR...
1 large: Onion, chopped
1/4: -Head curly endive,
1 large: Leek, chopped
-- thinly sliced,
--, white & pale green parts
2: Arugula branches,
1 cup: Medium-grain white rice,
-- thinly sliced, -OR...
2 large: Garlic cloves, chopped
1 cup: -Sliced curly endive,
1 can: Red beans, 15 to 16 oz can
Grated parmesan cheese, opt.
-OR- kidney beans,
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
Submitted By LAWRENCE KELLIE On 03-15-95
Source from luhu.jp
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
Submitted By LAWRENCE KELLIE On 03-15-95
Source from luhu.jp