Sweet Pepper and Green Bean Risotto

Sweet Pepper and Green Bean Risotto
Photo by Karry Hosford

Ingredients

  • ½ teaspoon salt
  • 2 quarts water
  • 2 ½ cups uncooked Arborio rice
  • 3 garlic cloves, minced
  • 4 cups red bell pepper strips (about 3 peppers)
  • 2 cups water
  • 3 (14 1/2-ounce) cans vegetable broth
  • + 9 more ingredients
    • 3 ½ cups (2-inch) cut green beans (about 3/4 pound)
    • 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
    • 1 cup finely chopped onion
    • 2 tablespoons fresh lemon juice
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon saffron threads, crushed
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • ¾ cup dry white wine
    • 2 tablespoons olive oil

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

View full recipe at My Recipes

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