Summer Risotto

By Lv2Cook

Ingredients

• 2 (14 1/2-ounce) cans vegetable broth
• 1 tablespoon olive oil
• 2 teaspoons margarine or butter
• 1 cup diced onion
• 1 cup (1/4-inch) cut green beans
• 1/2 cup chopped red bell pepper
• 1/2 cup diced carrot
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil
• 2 garlic cloves minced
• 1 cup uncooked Arborio rice or other short-grain rice
• 1/2 cup dry white wine
• 1 tablespoon grated fresh Parmesan cheese
• 1/4 teaspoon black pepper
• Minced fresh flat-leaf parsley (optional)

Details

Servings 1

Preparation

Step 1

Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat.

Heat olive oil and margarine in a large Dutch oven over medium-high heat. Add the diced onion and next 6 ingredients (onion through garlic), and sauté 6 minutes or until tender. Add rice, and cook 2 minutes, stirring constantly. Stir in wine and 1 cup broth, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes). Stir in Parmesan cheese and pepper, and garnish with the minced parsley, if desired.

Serving Size: about 1 cup