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Green Bean Risotto

Yield Makes 6 to 8 servings


  • 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

How to Make It

  1. 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.

  2. Bring remaining broth to a simmer in a saucepan (do not boil), keeping warm over low heat.

  3. 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.

  4. 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.)

  5. Stir in beans, thyme, pepper, and Parmesan cheese; serve immediately.

  6. Asparagus Risotto: Substitute 1 pound fresh asparagus for green beans. Proceed as directed.