Green Bean and Mushroom Risotto
476 people added this to their Recipe Box
Green Bean and Mushroom Risotto
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
Ingredients
- 1 pkg dried mushrooms
- 1 cup hot vegetable stock
- 2 tbsp butter
- 1 onion, finely chopped
- 1 minced cloves of garlic
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup arborio rice or short grain Italian rice
- 1/3 cup dry white wine or vegetable stock
- 1 cup green beans, cut
- 1/4 cup grated Parmesan cheese
- 2 tbsp 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
- Keywords : Main Course; Vegetarian; Italian; Green beans; Mushrooms;
Related content
-
From our sponsors: Extra-Fine Green Bean and Mushroom Risotto
This green bean and mushroom risotto will impress family or guests. Lovely earthy, nutty taste...
-
Quick Shrimp and Asparagus Risotto
Serve with Carrot Salad (see recipe link below).
-
-
