risotto and fagioli (beans and rice?)

Getting closer to the big move. Supplies on hand diminishing. Need to lighten our load by using up some of those that remain. Plus we don't want to go back out into the night to some supermarket foraging for food ideas when it's already suppertime. A quick assessment of possible ingredients is made. We still have a good stock of arborio rice and dr bob remembers a bean risotto photo from one of the package recipes that resides in the big recipe clipping box [not consulted out of laziness]. And there are some cans of kidney beans both red and white that never seem to get used. We decide to go with the white ones—also called cannellini. From the fridge some plum tomatoes with disturbing black marks, a dying green pepper, some canned artichoke hearts from the cabinet. The picture begins to take shape. The following ingredient list develops as we follow our noses.

ingredients

base: 1 1/2 c arborio rice; 1 medium onion, chopped; 2 T olive oil, about; 1/2 c white wine
veggies/beans: 1/2 green pepper, chopped; 3 average plum tomatoes, black spots removed if present; 1/3 left over regular tomato (you can use another plum one); 4 artichoke hearts, chopped; 1 20oz can cannellini; 1 veggie broth cube, or equivalent
finishers: 1/2 t salt, or so; 2 T fresh parsley, chopped; 1/2 c freshly grated parmesan and romano cheese; freshly ground pepper to taste

instructions

Start teapot of water boiling. About 4 c water.
Sauté onions first, then add pepper, then tomatoes and artichoke hearts.
Stir in rice. Add wine. Stir about.
After it evaporates, dump in the cannellini with the first hit of boiling water and the broth cube. Salt to taste. Do the usual water treatment.
When al dente (about 20 min of rice/water phase), remove from heat. Add parsley, cheese, freshly ground pepper.
Serve with good bread.

notes

So how does it turn out? A success, for our taste anyway. Very reminiscent of pasta e fagioli. But more rewarding since we faked it with random kitchen remnants and our imagination.