UA Recipe Collection

Risotto With Green Beans & Yellow Bell Pepper

Summary

Yield
6 Servings
SourcePatty Landis (2003)
Prep time15 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 25 minutes

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.