Ingredients

• 2 - 14-1/2 oz. can vegetable broth
• 1 cup dry white wine
• 1 large onion, chopped
• 1 large leek chopped (both the white and pale parts)
• 1 cup short-grain white rice or risotto
• 2 large garlic cloves, chopped
• 1 - 15-16 oz. can red beans rinsed and drained
• 1 nice size head radicchio (expensive) or 1/4 curly endive (cheaper), thinly sliced (2 cups)
• 2 arugula bunches, thinly sliced (1 cup) or 1 cup sliced curly endive
• Grated Parmesan cheese

Method

Bring broth and wine to boil in large saucepan. Add onion, leek, rice and garlic and bring to a boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, 20-30 minutes. Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes.

Season to taste with salt and pepper.

Serves 4.