- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Green Bean and Mushroom Risotto
Description
The green bean mushroom risotto is a great simple dish to make at night. Packed with flavor.
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add to shopping list Ingredients
1pkg dried mushrooms
1 cup hot vegetable stock
2 tbsp butter
1 oniononions, finely chopped
1 minced cloves of garlic
1 tbsp dried thyme
1/4 tbsp salt
1/4 tbsp (1 mL) pepper
1 cup arborio rice or short grain Italian rice
1/3 cup dry white wine or vegetable stock
1 cup (250 mL) green beangreen beans, cut
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Preparation
In bowl, soak mushrooms in 2 cups (500 mL) boiling water until softened, about 5 minutes. Remove with slotted spoon; chop and set aside. Strain soaking liquid into measuring cup; add stock and enough water to make 3 cups (750 mL). Set aside.
In large shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; fry mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add rice, stirring to coat. Add wine; cook, stirring constantly, until no liquid remains. Add 1-1/2 cups (375 mL) of the stock mixture, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, about 10 minutes.
Add beans. Add remaining stock mixture, 1/2 cup (125 mL) at a time, stirring after each addition until completely absorbed and rice is creamy and tender, another 10 minutes. Stir in cheese, parsley and remaining butter.
