Greek White Bean Risotto

8 points Per Serving

Serves 4

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


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; sauté 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.


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