Ingredients:

1 14-oz can of Borlotti beans (can substitute red pinto beans)
1 10-oz package of chicken or vegetable risotto
4 Tbsp mascarpone cheese
2 Tbsp Urban Accents Herbs de Provence, crushed
Salt and pepper to taste

Directions:

Drain the beans and rinse the beans under cold water. In a food  processor, puree half of the beans. Make the risotto according to package instructions. Once the risotto is cooked, stir in the pureed beans. Add remaining beans, mascarpone cheese, and Herbs de Provence. Season with salt and pepper and serve.