1 tablespoon margarine or butter

1/2 cup chopped onion (about 1 medium)

1 clove garlic, crushed

1 cup uncooked Arborio or other short grain rice

3 cups chicken broth or Vegetable Broth

1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric

1 can (15 to 16 ounces) cannellini beans, rinsed and drained

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1/4 cup grated Parmesan cheese

 

Heat margarine in 10-inch skillet over medium-high heat. Cook onion and garlic in margarine about 2 minutes, stirring occasionally, until onion is crisp-tender. Add rice; stir to coat with margarine mixture. Stir in broth and saffron. Heat to boiling; stir once thoroughly and reduce heat. Cover and simmer 20 to 25 minutes or until rice is almost tender and liquid is absorbed. Stir in remaining ingredients. Cover and let stand 5 minutes.

 

Serves 4