Best 5 Risotto With Green Beans Recipes

RISOTTO WITH GREEN BEANS

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
• Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
• Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
• Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.

RISOTTO WITH HERB PESTO, POTATO, AND GREEN BEANS

Steps:

• Pulse pine nuts, garlic, and herbs in a food processor until finely chopped. Season with salt and pepper; with motor running, stream in 1/3 cup oil until combined. Season to taste.
• Bring a pot of water to a boil and season with salt. Add green beans and cook until tender, 3 to 4 minutes. Using a spider or slotted spoon, transfer to a plate. Add potato to pot and simmer until tender but not falling apart, about 6 minutes; drain.
• In same pot, combine broth, 2 cups water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a simmer over medium heat, then reduce heat to medium-low and maintain a bare simmer, partially covered (to avoid evaporation).
• Heat remaining 2 tablespoons oil in a large straight-sided skillet over medium. Add onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
• Ladle about 1 cup broth mixture into skillet. Cook, stirring occasionally, until most of broth has been absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice), stirring often and allowing rice to absorb most of broth before adding more, 15 to 20 minutes. When rice is cooked through but still al dente and sauce has thickened, stir in 1/2 cup pesto, green beans, and potato; cook just until heated through, about 1 minute.
• Remove from heat and add cheese, a good drizzle of oil, and a few spoonfuls of remaining broth. Stir vigorously to create a silky sauce. Check seasoning and stir in more pesto, if desired. Serve with a drizzle of oil, topped with more cheese and pepper.

THAI CURRY RISOTTO WITH SQUASH AND GREEN BEANS

Steps:

• Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
• As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
• Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
• As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
• Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
• Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.

BAKED RISOTTO WITH GREENS AND PEAS

Steps:

• Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
• Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
• Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
• Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

KIDNEY BEAN RISOTTO

Steps:

• Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes; then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
• Add the stock and a pinch of the salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all of the liquid has been absorbed.
• Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
• Stir the rice into the skillet. Add the beans, parsley and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Transfer to a warmed serving dish, sprinkle with extra parsley and serve at once.