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Categories:
green beans water vegetable broth water olive oil onion red bell pepper thyme garlic rice white wine saffron threads Parmesan cheese lemon juice salt freshly ground black pepper
Viewed: 19 - Published at: 7 years agoIngredients
- 3 1/2 cups (2-inch) cut green beans (about 3/4 pound)
- 2 quarts water
- 3 (14 1/2-ounce) cans vegetable broth
- 2 cups water
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 4 cups red bell pepper strips (about 3 peppers)
- 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
- 3 garlic cloves, minced
- 2 1/2 cups uncooked Arborio rice
- 3/4 cup dry white wine
- 1/4 teaspoon saffron threads, crushed
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Method
- Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.
- Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
- Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add bell pepper, thyme, and garlic; saute 5 minutes. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium. Add wine and saffron; cook 2 minutes or until wine is nearly absorbed, stirring constantly. Add 1 cup of broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. 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. Remove from heat; stir in cheese, juice, salt, and black pepper. Serve immediately.
