Risotto With Green Beans & Yellow Bell Pepper Ingredients: 1/2 lb green beans (trimmed) salt 1 beef bouillon cube 3 T butter 1 T vegetable oil 1 onion (small, finely chopped) 1 yellow bell pepper (cored, seeded and diced) 1 2/3 c risotto rice 2/3 c Parmigiano-Reggiano cheese (freshly grated) black pepper (freshly ground) Instructions: Blanch beans in a medium pot of boiling salted water for 2 minutes. Drain and cut into 72-inch lengths, then set aside. Meanwhile, bring 6 cups of water to a boil in a medium pot over high heat. Reduce heat to low. Add bouillon cube and stir until dissolved. Keep the broth warm over low heat. Put 1 1/2 tablespoons of the butter, oil and onions into another medium heavy pot and cook over medium-high heat, stirring often, until onions are pale gold, about 7 minutes. Add peppers, increase heat to high and cook for about 30 seconds, stirring constantly. Add green beans and continue cooking for 3 to 4 minutes. Add rice to the beans and peppers, etc., stirring to coat with the oil and butter and to combine the vegetables. Add about 1 cup of the simmering broth at a time, stirring the rice constantly. Wait until almost all of the broth has been absorbed before adding another cup of broth. Continue cooking and adding the broth, one cup at a time, until the rice is tender but firm to the bite, about 20 minutes. Remove pot from heat and vigorously stir in the remaining 1 1/2 tablespoons butter and all of the cheese, then season with salt and pepper. Description: RISOTTO WITH GREEN BEANS & YELLOW BELL PEPPER imported from Recipe Import Notes: