Green Bean Risotto

Ingredients

• 1 cup arborio rice uncooked
• 0.3 cup butter 
• 1 cup chicken broth dry white
• 1 pound green beans fresh
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves pressed
• 32 ounce chicken broth low-sodium divided
• 1 cup parmesan cheese shredded
• 0.5 teaspoon pepper 
• 1  onion red coarsely chopped

Equipment

• sauce pan
• slotted spoon
• dutch oven

Directions

1. Trim beans, and cut into bite-size pieces. Bring beans and 1/4 cup broth to a boil in a Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender.
2. Remove beans with a slotted spoon, and set aside.
3. Bring remaining broth to a simmer in a saucepan (do not boil), keeping warm over low heat.
4. Add butter, chopped onion, and garlic to broth in Dutch oven; cook 3 minutes.
5. Add rice and white wine, and cook, stirring constantly, 5 minutes or until liquid is absorbed. Reduce heat to medium.
6. Add 1 cup simmering broth to rice mixture in Dutch oven, and cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 15 to 20 minutes.)
7. Stir in beans, thyme, pepper, and Parmesan cheese; serve immediately.
8. Asparagus Risotto: Substitute 1 pound fresh asparagus for green beans. Proceed as directed.