Sweet Pepper and Green Bean Risotto

Ingredients

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

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...

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