Greek White Bean Risotto

Makes 5 servings

3	teaspoons low-sodium chicken flavor bouillon granules
	Nonstick cooking spray
3	cloves garlic, minced
1-1/2	cups uncooked arborio rice
2	teaspoons dried oregano leaves
1/3	cup finely chopped dry-pack sun-dried tomatoes
1	cup rinsed, drained canned cannellini beans (white kidney beans)
3/4	cup (3 ounces) crumbled feta cheese
1/3	cup grated Parmesan cheese
1	teaspoon lemon juice
1/2	teaspoon black pepper

Combine 5-1/2 cups water and bouillon granules in large saucepan; cover. Bring to a simmer over medium-low heat.
Spray large saucepan with cooking spray; heat over medium heat until hot. Add garlic; cook and stir 1 minute. Add rice and oregano; reduce heat to medium-low.
Stir 1 cup hot chicken broth into rice mixture; cook until broth is absorbed, stirring constantly. Stir 1/2 cup hot chicken broth into rice mixture, stirring constantly until broth is absorbed. Stir tomatoes into rice mixture.
Stir remaining hot chicken broth into rice mixture, 1/2 cup at a time, stirring constantly until all broth is absorbed before adding next 1/2 cup. (Total cooking time for chicken broth absorption is about 35 to 40 minutes or until rice is just tender but still firm to the bite.)
Stir beans into rice mixture; cook 1 minute, stirring constantly. Remove from heat. Stir in cheeses, lemon juice and pepper. Cover; let stand 5 minutes. Stir once. Serve with breadsticks, if desired. Garnish as desired.

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Greek White Bean Risotto