Sweet Pepper and Green Bean Risotto

Ingredients

• 2.5 cups arborio rice uncooked
• 4 cups bell pepper red ( 3 peppers)
• 0.5 teaspoon pepper black freshly ground
• 0.8 cup wine dry white
• 3  garlic clove minced
• 3.5 cups green beans (2-inch) ()
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 2 ounces parmesan fresh grated
• 0.3 teaspoon saffron threads crushed
• 0.5 teaspoon salt 
• 43.5 ounce vegetable stock canned
• 2 cups water 
• 2 quarts water 
• 2 teaspoons thyme dried fresh chopped

Equipment

• sauce pan
• dutch oven

Directions

1. Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.
2. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Add onion; saut 3 minutes.
5. Add bell pepper, thyme, and garlic; saut 5 minutes.
6. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium.
7. Add wine and saffron; cook 2 minutes or until wine is nearly absorbed, stirring constantly.
8. Add 1 cup of broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
9. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Stir in beans; cook 1 minute or until thoroughly heated.
10. Remove from heat; stir in cheese, juice, salt, and black pepper.
11. Serve immediately.