Ingredients
3
cups vegetable broth
1
tablespoon butter or margarine
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
cup uncooked Arborio or medium-grain white rice
1/2
teaspoon saffron threads or 1/4 teaspoon ground turmeric
1
can (15 to 16 oz) cannellini beans, drained, rinsed
1
box (9 oz) frozen spinach, thawed, squeezed to drain
1/4
cup grated Parmesan cheese
Preparation
In 2-quart saucepan, heat broth over medium heat.
Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender.
Stir in rice. Cook, stirring frequently, until rice begins to brown.
Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.
