Rapa risotto with saffron and black beans. (serves 4)

Italian food for vegetarians

ingredients:
400 gr (0.9 Lbs) of Arborio rice
2 bunches of turnip leaves (cime di rapa)
100 gr (3.5 oz) of beans blacks
1 shallot
1 litre (2 pint) of vegetable broth
2 tablespoons Parmesan cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon saffron
60 grams (2 oz) of smoked bacon italian recipes,
preparation:
In a pressure cooker, cook the black beans. Meanwhile, finely chop the shallots and lightly sauté in a pan with olive oil. Separate the turnip leaves, wash and chop them coarsely and add immediately to the shallots, season. Add the rice and diced bacon and fry lightly, add a little hot vegetable broth and begin cooking over medium heat.
Halfway through cooking, add the drained black beans and the saffron dissolved in a little broth. Add the rice as soon as it is cooked and mix. Add the parmesan and serve.