Risotto florentine

Nonfat Cooking Spray or 1 Tbsp FF Margarine
 1 Medium onion, chopped (1/2 cup)
 1 clove garlic, crushed (store bought minced also works good as well)
 1 cup uncooked Arborio rice
 3 cups vegetable broth
 1/2 tsp saffron threads or 1/4 tsp ground tumeric
 1 can cannellini beans, rinsed and drained (15-16 ounces)
 1 10 ounce package frozen chopped spinach, thawed and squeezed to drain
 1/4 cup grated fat free Parmesan Cheese (optional-  tastes great w/o the
 cheese too)
 
 Spray a 10 inch skillet with the cooking spray.  Cook garlic and onion over
 medium-high heat for about 2 minutes until onion is crisp-tender.  Add rice
 and stir to coat with onion garlic 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.