Sweet Pepper And Green Bean Risotto Recipe

Name: Sweet Pepper And Green Bean Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.
2
Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
3
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.

821

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Pepper And Green Bean Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Pepper And Green Bean Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions