Risotto with Beans and Spinach Prep Time: 15 minutes Cook Time: 45 minutes Servings: 6 Serving Size: 1 cup Ingredients - 1 tablespoon olive oil - 2 slices bacon - chopped - 2 cloves garlic - minced - 2 stalks celery - chopped - 1 onion - diced - 3 cups chicken broth - 1 cup beans (any combination of canned or jarred), rinsed - 1/2 package (5 oz.) spinach and raddichio mix, chopped - 1 cup arborio rice - dry - 1/2 cup parmesan cheese - grated - pepper - to taste - salt - taste it before adding salt, as the bacon and cheese will add saltiness	1

	Serve this tasty risotto recipe as a satisfying complete meal. Prepared with bacon, spinach, precooked beans, and a generous amount of parmesan cheese, this flavorful recipe is a real stick-to-your-ribs dish.   Directions Rinse 1 cup mixed beans under cold water, drain, and set aside. Meanwhile, heat 3 cups chicken broth, set on low on top of stove. In large skillet, heat 1 tablespoon olive oil over medium/low heat. Add chopped bacon and sauté for 5 minutes. Add garlic, celery and onion. Continue stirring and sautéing for 5-10 more minutes. Vegetables should be crisp-tender. Add 1 cup dry Arborio rice. Stir for 1 minute. Increase heat to medium. Add 1 cup simmering broth, stirring frequently, until most of liquid is absorbed, about 3-4 minutes. Continue adding broth 1 cup at a time and allow to absorb. Use all of the broth. When rice is rich and creamy, about 25 minutes later, add beans and spinach. Cook for 3 more minutes, stirring to combine. Season with pepper. Remove from heat.	2

	Add Parmesan cheese. Cover and let stand for 5-10 minutes. Spoon risotto into soup bowls. Serve with extra cheese and French bread.	3