Beans and Greens Risotto

Lovely fresh greens are appearing in the produce section. Spinach, arugala, endive, beet greens, chard and escarole. This recipe cals for escarole, but you could use any green with a slight bitter flavor. I love them all. Beans, greens and rice. What more could you want?

Beans and Greens Risotto

1 quart vegetable broth
15 ounce can diced tomatoes
4 cloves minced garlic
1 tablespoon olive oil
1 ½ cups Arborio rice
15 ounce can small red beans or pinto beans
1 smal head escarole
¼ cup Parmesan cheese
Salt and pepper
Lemon wedges

Bring broth and tomatoes to a boil and simmer gently. In another pan cook the garlic in the olive oil. Add the rice and stir until the grains are well coated with oil. Ladle in the hot broth and tomatoes one cup at a time, stirring often. After each addition 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 until it wilts. Stir in the cheese and season with salt and pepper. Serve hot and garnish with lemon wedges.