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Sweet Pepper and Green Bean Risotto

Photo: Karry Hosford
Yield

8 servings (serving size: about 1 1/3 cups)

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

Nutrition Information

  • calories 371
  • caloriesfromfat 15 %
  • fat 6 g
  • satfat 1.7 g
  • monofat 3 g
  • polyfat 0.4 g
  • protein 10.4 g
  • carbohydrate 67.3 g
  • fiber 4.1 g
  • cholesterol 5 mg
  • iron 1.4 mg
  • sodium 900 mg
  • calcium 140 mg

How to Make It

  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.