RISOTTO WITH GREEN BEANS
This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves six
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 6 grams, TransFat 0 grams
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Balochbahi705 Balochbahi705
[email protected]I can't wait to try this recipe!
Kidus
[email protected]This is a great recipe for a special occasion.
Rapheal odoemenam
[email protected]I will be making this risotto again soon.
Haji Nawab
[email protected]I would definitely recommend this recipe to others.
Joyanto Das
[email protected]Overall, this was a good risotto recipe. It was easy to make and the flavors were well-balanced.
Tanvir Mahamud
[email protected]The risotto was a bit too al dente for my liking. I would cook it for a few minutes longer next time.
Cephas Mukuni
[email protected]This risotto was a bit too bland for my taste. I would add more salt and pepper next time.
Malik Mubashar
[email protected]I love this recipe! The green beans add a nice crunch and the lemon zest gives it a bright flavor.
Mahira Taj
[email protected]5 stars! This risotto is creamy, flavorful, and packed with green beans. It's a perfect meal for a weeknight dinner.
Abdulrasaq Oba adio
[email protected]This was my first time making risotto and it turned out great! Thanks for the easy-to-follow recipe.
Leawanay Khan
[email protected]My family loved this risotto! It was easy to make and so delicious. The green beans were a great addition.
Shahid Yousaf
[email protected]This risotto was a hit! The green beans added a nice pop of color and flavor. I also loved the creamy texture of the risotto. I will definitely be making this again.