For a while now I've been staring at a box of risotto on my shelf and I've finally decided to use it. I had a pound of green beans sitting in my fridge, needing to be used, so I figured I'd make a green bean risotto. I also had some mushrooms, so I used those as well, but if you don't have have mushrooms on hand, you'll still enjoy this risotto without them. Same goes for the green beans. This is pretty much your basic risotto recipe with green beans and mushrooms, which means you can swap them out for any other veggies you love.
Try using a white wine that you'd actually enjoy drinking on its own, not just a cooking wine that makes you cringe when you smell it. Sometime wine quality seems to make no difference at all, but with risotto you need to stick with something a little better. Dry white wine is best, but I've used others as well and they've done the job. Play around with this recipe to use up any veggies you have in your fridge or herbs that need eating.
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced mushrooms
1 small or medium onion, chopped
1 cup risotto rice, such as Arborio
3/4 cup white wine
3 cups chicken or beef broth
1/3 cup grated Parmesan cheese
1/2 pound green beans, blanched
chopped chives, for garnish (optional)
In a large saucepan or pot over medium-high heat, warm 1 tablespoons of oil. Add the mushrooms and cook until they are soft, 3 to 5 minutes. Remove them from the pan and set aside. Add the remaining tablespoon of oil and butter to the pan. When the butter is melted, add the onions and cook until the onions are translucent and soft, about 4 minutes. Pour in the rice and stir, coating all the kernels with the oil and butter. Stir until the rice is golden, about 1 or 2 minutes.
Pour in the wine and stir constantly until the wine is absorbed. Add 1 cup of the broth and keep stirring constantly. When fully absorbed, add the second cup of broth, and keep stirring. When this is absorbed, add 1/2 cup of broth and mix continually until it is absorbed by the rice. At this point check your risotto. If is is still crunchy in the middle, add the final 1/2 cup of broth (I always need it) and cook until the risotto has softened but is not mushy.
Mix in the Parmesan cheese, cooked mushrooms, and blanched green beans. Stir and serve with a sprinkle of chives (if using). If you really love the Parmesan cheese flavor, you can always add some more on top. Pin It Now!