Title: Practically nonfat bean & green risotto
 Categories: Main dish, Vegetarian, Low-fat
      Yield: 5 Cups
 
      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.
 
  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.