1/2 cup uncooked Arborio (short grain) rice
1/4 cup sliced green onions
1 (14-ounce) can vegetable broth
1 tablespoon chopped fresh basil leaves**
1 cup frozen cut green beans***
2 medium (1/2 cup) Roma tomatoes, chopped
Grated Parmesan cheese, if desired
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add rice and green onions. Cook over medium heat, stirring occasionally, 2-3 minutes or until onion is softened. Add vegetable broth and basil. Continue cooking 2-3 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 15 minutes.
Stir in green beans. Cover; continue cooking, stirring occasionally, 10 minutes or until rice is tender and all liquid is absorbed.
Stir in tomatoes and remaining butter; continue cooking 1 minute or until heated through. Sprinkle with cheese, if desired. Season to taste with salt and pepper.
*Substitute Land O Lakes® Salted Butter.
**Substitute 1 1/2 teaspoons dried basil leaves.
***Substitute 4 ounces (1 cup) fresh green beans, cut into 1-inch pieces.
Arborio rice is used because of its higher starch level that gives this recipe its creamy texture.