Yield
Makes 6 to 8 servings

How to Make It

Step 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. Remove beans with a slotted spoon, and set aside.

Step 2

Bring remaining broth to a simmer in a saucepan (do not boil), keeping warm over low heat.

Step 3

Add butter, chopped onion, and garlic to broth in Dutch oven; cook 3 minutes. Add rice and white wine, and cook, stirring constantly, 5 minutes or until liquid is absorbed. Reduce heat to medium.

Step 4

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.)

Step 5

Stir in beans, thyme, pepper, and Parmesan cheese; serve immediately.

Step 6

Asparagus Risotto: Substitute 1 pound fresh asparagus for green beans. Proceed as directed.

Ratings & Reviews

bonniedietitian's Review

bonniedietitian
August 13, 2012
Great everyone liked it!

MhmmGarlic's Review

MhmmGarlic
September 22, 2010
The wine was incredibly strong in this recipe. We also didn't care for the texture of the green beans with the creaminess of the rice. There are better risotto recipes out there.