* Exported from MasterCook *

                       Greek White Bean Risotto

Recipe By     : Cooking Light, 1994
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans 8 points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

Description:
  "8 points Per Serving"
Source:
  "Betsy B"

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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