Sweet Pepper and Green Bean Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Having all of the necessary ingredients prepared before beginning a risotto is best because the dish needs constant attention once it is started. Ingredients:
3 1/2 cups (2-inch) cut green beans (about 3/4 pound) |
2 quarts water |
3 (14 1/2-ounce) cans vegetable broth |
2 cups water |
2 tablespoons olive oil |
1 cup finely chopped onion |
4 cups red bell pepper strips (about 3 peppers) |
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme |
3 garlic cloves, minced |
2 1/2 cups uncooked arborio rice |
3/4 cup dry white wine |
1/4 teaspoon saffron threads, crushed |
1/2 cup (2 ounces) grated fresh parmesan cheese |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.
2. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Add bell pepper, thyme, and garlic; sauté 5 minutes. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium. Add wine and saffron; cook 2 minutes or until wine is nearly absorbed, stirring constantly. Add 1 cup of broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese, juice, salt, and black pepper. Serve immediately.
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