Green Bean Risotto Recipe

Green Bean Risotto

Copy & Paste into your blog!

Ingredients

1 lb. fresh green beans
3 tbs butter/olive oil
1/2 cup chopped onion
1 cup uncooked arborio rice
1/2 cup dry white wine
3 ½ – 4 cup vegetable stock 
1/2 cup freshly grated Parmesan cheese
a pinch of nutmeg
2 green onions
Salt and pepper to taste

How to make Green Bean Risotto


This truly is a labor of love.  It's worth the work.

To begin, heat veggie stock in a saucepan over medium-low heat.  You do not want it to be boiling, just hot.

Then, trim the beans and cut them into 1 inch pieces. Bring a medium saucepan of  salted water to a boil. Blanch the beans for about 5 minutes. Shock the beans in cold water and drain.  Set them aside.

In a 3 or 4 quart saucepan, heat the butter/olive oil on medium heat. Add the onion and cook for about 5 minutes minutes until translucent. Add the rice and cook for 2 minutes more, stirring frequently. 

Slowly add the wine, stirring constantly.  Once the wine is just about absorbed, add 1/2 cup of stock to the rice.

Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir constantly to prevent the rice from sticking to the bottom of the pan. Continue this, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still  has a bit of firmness for about 15-20 minutes.

Add in the green beans, green onion, nutmeg, salt, and pepper.

Garnish with Parmesan cheese and serve immediately. 
VeggieLiv
Question from the Chef

“What's your favorite kind of risotto?”

Register or login to add a comment!

Share