Rating: 2 stars
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  • 2 star values: 1
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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.

Martha Rose Shulman
Recipe by Cooking Light April 2004

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.

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  • Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

  • 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.

Nutrition Facts

371 calories; calories from fat 15%; fat 6g; saturated fat 1.7g; mono fat 3g; poly fat 0.4g; protein 10.4g; carbohydrates 67.3g; fiber 4.1g; cholesterol 5mg; iron 1.4mg; sodium 900mg; calcium 140mg.
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