Lima Bean Risotto

1. 1

   Melt butter in heavy medium saucepan over medium heat.

2. 2

   Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes.

3. 3

   Meanwhile, bring chicken broth and 1 1/2 cups water to simmer in medium saucepan.

4. 4

   Reduce heat to very low and keep mixture hot.

5. 5

   Add rice to onion mixture and stir 2 minutes.

6. 6

   Add wine and stir until all liquid is absorbed.

7. 7

   Add lima beans and 3/4 cup broth mixture; reduce heat and simmer until liquid is absorbed, stirring frequently.

8. 8

   Continue adding enough of remaining broth mixture 1/2 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes.

9. 9

   Remove risotto from heat.

10. 10

    Mix in grated Parmesan.

11. 11

    Season risotto to taste with salt and pepper and serve.

No additional tips available.