Risotto with Green Beans and Yellow Bell Pepper

By JanF1201

Ingredients

• 1/2 lb green beans, trimmed
• salt
• 1 beef bouillon cube
• 3 tablespoons butter
• 1 tablespoon vegetable oil
• 1 yellow onion, peeled and finely chopped
• 1 yellow bell pepper, cored, seeded, and chopped into 1/2 inch pieces
• 1 2/3 cups risotto
• 2/3 cup Parmesan cheese, freshly grated
• black pepper, freshly ground.

Details

Servings 4

Preparation

Step 1

1. Cook beans in a medium pot of boiling water for 2 min then drain. Cut cooled beans in to 1/2 inch pieces then set aside.

2. 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 broth warm over low heat.

3. Heat 1 1/2 tbsp of the butter, the oil, and the onions in a medium size heavy pot over medium high heat. Cook stirring oven with a wooden spoon, until onions are pale gold, about 7 minutes. Add peppers, increase heat to high and cook for about 1/2 min, stirring constantly. Add reserved green beans and cook stirring often, for 3-4 min.

4. Add rice to the beans and peppers, stirring to coat with oil and butter and to combine it with the vegetables. Add 3/4 cup of the simmering broth at a time, stirring the rice constantly. Wait until almost all of the broth has been absorbed before adding more. Continue cooking and adding broth, you may have some broth left over, until rice is tender but firm to the bite, about 15 min.

5. Remove pan from heat and vigorously stir in remaining 1 1/2 tbsp butter and the Parmesan, then season liberally with salt and pepper. Transfer to a warm platter and serve at once.