Recipe: Risotto with Beans and Greens

1/2 14oz can small white beans, rinsed and drained
1 cup raw Arborio Rice
1 14oz cans low-sodium chicken broth
1/2 6 oz bag baby spinach
1 small onion, chopped
1 tbsp olive oil
1/4 cup dry white wine or more broth
3 tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper

In a 2 quart microwave safe dish, stir the onion with the oil until good and greasy. Nuke for 3 to 5 minutes. Stir in the rice and nuke for 4 to 6 minutes. Stir in the broth and nuke for 15 to 18 minutes, stirring every 5 minutes. Stir in the wine (or broth) and nuke for 5 to 7 minutes, or unitl liquid has been absorbed. Stir in the beans and greens and nuke for 3 to 5 miutes. Let sit for 5 minutes. Stir in the Parmesan, salt and pepper.

Serve: 4
Calories: 362
Fat: 6
Carbs: 59