Fresh vegetables enhance this Italian-inspired risotto.
| 1/4 |
|
cup LAND O LAKES® Butter with Olive Oil |
| 1 1/2 |
|
cups uncooked Arborio rice |
| 3/4 |
|
cup sliced green onions |
| 1 |
|
tablespoon finely chopped fresh garlic |
| 3 |
|
(14-ounce) cans vegetable broth |
| 12 |
|
ounces (3 cups) fresh green beans, cut into 1-inch pieces |
| 6 |
|
medium (1 1/2 cups) Roma tomatoes, chopped |
| 3 |
|
tablespoons chopped fresh basil leaves* |
| 1/2 |
|
teaspoon pepper
|
|
|
Freshly shaved Parmesan cheese, if desired |
Melt Butter with Olive Oil in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, until onion is softened (3 to 4 minutes).
Continue cooking 20 minutes, adding 1 cup vegetable broth at a time, stirring occasionally and waiting until broth is absorbed before adding more. Stir in green beans; continue cooking and adding broth until rice is tender and all liquid is absorbed (5 to 10 minutes).
Stir in tomatoes, basil and pepper; continue cooking until heated through (1 minute). Top with cheese, if desired.
*Substitute 1 tablespoon dried basil leaves.
Recipe Tip
Arborio rice is used to make risotto, a creamy Italian rice dish. The Italian rice is shorter and fatter than more common long grain rice. It is high in starch which lends to its creaminess.
