This is a fairly easy dish and so tasty.  I recommend using this as a guideline and adjusting to your taste. For instance, I did not specify a bean in the recipe because you could use a white navy bean, a chickpea, or any number of types for this.  Have fun with it!

Ingredients:
1 cup risotto (you can also use barley)
1/2-1 cup chopped leeks
2 tablespoons olive oil
1/2 cup white wine
1/4 tsp dried thyme or you can use twice as much of any fresh herb (we have parsley this week)
1 cup canned or precooked beans
5 cups chicken broth (or vegetable broth)
1/2 cup parmesan cheese
2 tablespoons butter (optional)
3 cups chopped greens (can use the bok choy or other greens)

Preparation:
Heat broth in a sauce pan on the stove to a simmer.

In deep skillet heat oil and saute leeks until soft. Add risotto or barley and saute a couple of minutes in oil. Add white wine and saute a couple minutes.

Add 1 cup broth and saute/simmer until it is absorbed by the rice. Add broth 1/2 cup to 3/4 cup at a time and stir until rice absorbs it.

Rice should absorb 4 of the 5 cups of liquid and be “al dente” (around 35 minutes). If you like creamier risotto, keep adding the liquid 1/2 cup at a time to taste.

When rice is al dente, add beans and cook for a couple minutes. Add bok choy and cook until wilted. Salt liberally to taste and add fresh pepper. Add thyme or any other fresh herbs.

Remove from heat and mix in parmesan cheese. Add butter for even more decadent risotto.

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