|Title:||Beans & Greens Risotto|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 quart vegetable broth
1 can (15 oz.) diced tomatoes
4 garlic cloves- minced or pressed
1 T olive oil
1 1/2 c arborio rice
1 can (15 oz.) small red beans or pinto beans- drained
1 small head escarole, chopped (about 3 cups)
1/4 c grated Pecorino Romano or Parmesan cheese
Sea salt and pepper
Lemon wedges- optional
|Directions:||In a saucepan, bring the broth and tomatoes to a boil and then reduce the heat to maintain a gentle simmer.
Meanwhile, in a large, heavy saucepan on medium-high heat, cook the garlic in the oil until just golden, a few seconds. Add the rice and stir until the grains are well coated with oil. Ladle in the hot broth and tomatoes a cup at a time, stirring often. After each additional, let the rice absorb most of the broth before adding more. Add the beans with the last cup of broth.
When most of the broth is absorbed and the rice is tender but still al dente, stir in the escarole, in batches if necessary, until it wilts but is still bright green. Stir in the cheese and season with salt and pepper. Serve hot, with wedges of lemon if you wish.