Green Bean and Mushroom Risotto
Servings: 4
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 299 |
| pro | 7 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 49 g |
| fibre | 2 g |
| chol | 21 mg |
| sodium | 528 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 9% |
| vit A | 11% |
| vit C | 8% |
| folate | 10% |
-
1 pkg (14 g) dried mushrooms
1 cup (250 mL) hot vegetable stock
2 tbsp (25 mL) butter
1 onion, finely chopped
1 clove garlic, minced
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) arborio or other short-grain rice
1/3 cup (75 mL) dry white wine or vegetable stock
1 cup (250 mL) cut (1-inch/2.5 cm) green beans
1/4 cup (50 mL) grated parmesan cheese
2 tbsp (25 mL) 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.
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.
Source
Canadian Living Magazine: September 2007
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