5 cups chicken or vegetable stock
1 2/3 to 2 cups diced green beans
3/4 cup chopped crimini mushrooms
2 large shallots, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup Parmesan, grated
1 1/2 tablespoons olive oil
1 tablespoon butter
salt
pepper
Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the mushrooms, salt, pepper, garlic and shallot until lightly caramelized. Add the rice and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the green beans to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan.
My thoughts:
Risotto is the ultimate 20 minute meal. It is quick, easy and infinitely adaptable. I had some “French-style” green beans that I didn’t want to use as simply a side dish that ended up being an inspired choice for the risotto. They stayed crisp and added a lot of fresh flavor and texture interest to the creamy risotto.
The next day I made arancini di riso with the leftovers and instead of placing cheese in the middle, I used a cube of smoked ham. It was a delicious and easy lunch.
Oh it's certainly risotto season! One of my favorite cold weather meals. This particular version sounds really yummy.
I LOVE risotto! Have you ever made it with Quinoa? It's so yummy!
A great recipe Rachel, thanks for sharing. Risotto is one of those dishes that seems a lot fancier and more complicated than it really is, so naturally it's the kind of recipe I love to make!
Dan
Muito boa a apresentação de seu risoto. Tenho alguns também no meu blog. Very beautiful. I'm a very hungry. Please, escuse-me. I don't speak english.
Congratulations!
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João Mario
Risotto is one of my faves and how wonderfully colorful the green beans are in this dish!
You can't go wrong with any risotto with mushrooms in it. Always rich and delicious. So good!
Perfect! I have a bag of CSA green beans and was pondering what to do. I normally use asparagus in risotto… this is a great idea.
oo this looks amazing! And pretty easy to veganize!
Mmmm…I love risotto! It's one of those dishes that really is super simple to make, but is impressive to serve. It can also be made a hundred different ways, and I always love finding a new rendition to add to my collection!
I love discovering different ways to make risotto. Mushroom is still my favorite but I love the idea of adding a green veggie.
I tried this recipe the other night with my boyfriend. We also made a dish of your rosemary potatoes to compliment it.
Both dishes were delicious. It was amazing! Thank you 🙂