Beans & Greens Risotto

Beans & Greens Risotto
from Moosewood Simple Suppers

1 quart vegetable broth
1 15-ounce can of diced tomatoes
4 garlic cloves, minced or pressed
1 tablespoon olive oil
1 1/2 cups arborio rice
1 15-ounce can of small red beans or pinto beans, drained
1 small head escarole, chopped (about 3 cups)
1/4 cup grated Pecorino Roman or Parmesan cheese
salt and pepper
lemon wedges (optional)

1) In a saucepan, bring the broth and tomatoes to a boil and then reduce the heat to maintain a gentle simmer.
2) Meanwhile, in a large, heavy saucepan on medium-high heat, cook the garlic in the oil until just golden, a few seconds.
3) Add the rice and stir until the grains are well coated with the oil.
4) Ladle the hot broth and tomatoes a 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.
5) When most of the broth is absorbed and the rice is tender but still al dente, stir in the escarole, in batches if necessary, until it wilts but is still bright green. Stir in the cheese and season with salt and pepper.
Serve hot. Serves 4.