Green Bean Risotto
Ingredients
- 1 pound fresh green beans ⓘ
- 1 (32-ounce) container low-sodium chicken broth, divided ⓘ
- 1/4 cup butter or margarine ⓘ
- 1 red onion, coarsely chopped ⓘ
- 2 garlic cloves, pressed ⓘ
- 1 cup uncooked Arborio rice ⓘ
- 1 cup dry white wine or chicken broth ⓘ
- 1 teaspoon chopped fresh thyme ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 cup shredded Parmesan cheese ⓘ
Instructions
- Trim beans, and cut into bite-size pieces. Bring beans and 1/4 cup broth to a boil in a Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender. Remove beans with a slotted spoon, and set aside.
- Bring remaining broth to a simmer in a saucepan (do not boil), keeping warm over low heat.
- Add butter, chopped onion, and garlic to broth in Dutch oven; cook 3 minutes. Add rice and white wine, and cook, stirring constantly, 5 minutes or until liquid is absorbed. Reduce heat to medium.
- Add 1 cup simmering broth to rice mixture in Dutch oven, and cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 15 to 20 minutes.)
- Stir in beans, thyme, pepper, and Parmesan cheese; serve immediately.
- Asparagus Risotto: Substitute 1 pound fresh asparagus for green beans. Proceed as directed.
Nutrition & Diet Analysis (per serving)
567
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).