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    8 pt. Greek White Bean Risotto


    Source of Recipe


    Cooking Light, 1994

    List of Ingredients




    4 1/2 cups fat-free chicken broth -- undiluted
    vegetable cooking spray
    1 tablespoon garlic -- minced
    8 ounces arborio rice -- uncooked
    1 teaspoon dried oregano
    3/4 cup great northern beans, canned -- drained
    1/4 cup sun-dried tomatoes -- diced
    4 ounces feta cheese -- fat free, with basil and tomato
    1/4 cup grated parmesan cheese

    Recipe



    Pour broth into a medium saucepan; place over medium heat. Cover and bring to a
    simmer; reduce heat to low, and keep warm. (Do not boil.) Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic; sautŽ 1 minute. Add rice and oregano; reduce heat to medium-low. Add one cup of the simmering broth, stirring constantly until most of the broth is absorbed into the rice. Repeat procedure, adding 1/2 cup of broth at a time. After 15 minutes of this procedure, stir in beans, tomato, and olives. Continue to add broth, 1/2 cup at a time, stirring constantly until broth is absorbed, about 25 minutes. (Rice will be tender and have a creamy consistency.) Add cheeses; stir until melted. Serves 4.

    "8 points Per Serving"


    - - - - - - - - - - - - - - - - - - -
    Per serving: 385 Calories (kcal); 8g Total Fat; (16% calories from fat); 26g Protein;
    60g Carbohydrate; 29mg Cholesterol; 1049mg Sodium
    Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
    0 Other Carbohydrates

    NOTES : * Original recipe had 1/4 cup olives

 

 

 

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