Instructions: * Original recipe had 1/4 cup olives

Pour broth into a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add rice and oregano; reduce heat to medium-low. Add one cup of the simmering broth, stirring constantly until most of the broth is absorbed into the rice. Repeat procedure, adding 1/2 cup of broth at a time. After 15 minutes of this procedure, stir in beans, tomato, and olives. Continue to add broth, 1/2 cup at a time, stirring constantly until broth is absorbed, about 25 minutes. (Rice will be tender and have a creamy consistency.) Add cheeses; stir until melted.

Message From Patricia McGibbony-Mangum (pmangum@primenet.com) to The TNT Recipes List.

NOTES : I made this last night for dinner. I LOVE risotto, and dont make it often because my husband doesnt like it. He was out of town, so lucky me tried this recipe. I used fat-free feta which doesnt melt well, nor does it have all the full-bodied flavor of the regular. I think Id go back to the regular - you get more flavor in a little of that. I also left out the olives, cause I dont like them! Thanks to Pat, who originally posted this to the TNT List.

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