Thursday, August 19, 2010

Double Take: Green Bean Risotto

Earlier this summer, Rebecca, Ruthann, and I made risotto. For me it was both the first time making and tasting risotto. Mmmm. Creamy, lovely zucchini risotto was definitely a positive experience. Ruthann decided it was her favorite recipe ever...but that's not for this post. Because of the first risotto, I wanted to try others. This week we tested USL's Green Bean Risotto. Their recipes tend to over estimate the normal consumption I am accustomed to so I halved it. I bought the ingredients for halving and then got a message that Kyndra was back in town. She and Ruthann came over so we could see her recent pics from a teaching trip in China. The risotto ingredients were bought and since halving the recipe made enough for 3-4 servings, I figured it would go well with the Margarita Pork Tenderloin we have planned (come back next week for that one).

Anyway, I found the recipe to be a little confusing in places. Maybe it wouldn't have been a problem with me and an empty kitchen but I rewrote it below to make it easier to follow in the midst of a busy kitchen. I also wrote in the ways it was changed as we prepared it.




Green Bean Risotto (adapted from All New Ultimate Southern Living Cookbook)

Ingredients:

1/2 lb fresh green beans
24 oz chicken broth (or better than bouillion with water)
2 Tbsp butter
1/2 red onion, chopped coarsely
2 garlic cloves
1/2 c. uncooked Arborio rice
1/4 tsp. dry thyme
1/4 tsp. black pepper
1 c. shredded parmesan

Equipment:

2 pots or 1 pot and one dutch oven
1 slotted spoon
1 medium sized bowl


How to:

String and break beans into 1" pieces. Bring beans and 1/4 c. of broth to a boil in pot number 1. (Labeling the handles here just might help you.) Cook 7-10 minutes and REMOVE the beans with a slotted spoon. Place them in your medium sized bowl.

In pot #2, bring the rest of the broth to a simmer. Do not boil. Then keep warm over low heat.

In pot #1, (the one you removed the beans from) add butter, chopped onions, and garlic. Cook for 3 minutes on medium high heat. Add rice and 1/2 c. chicken broth. Cook and stir constantly for 5 minutes or until the liquid is absorbed. Reduce temperature to medium.

Add 1/2 c. of the broth from pot #2 to the rice mixture in pot #1. Cook, stirring often, until the liquid is absorbed. Repeat the procedure with the remaining broth, adding 1/2 c. at a time. Cooking time was 10-15 minutes.

Stir in beans, thyme, pepper, and parmesan. Serve immediately.

This makes 3-4 servings.


Review:

The flavor of the thyme was pretty strong. It could've been a little lighter. Kyndra and I both liked the recipe. Kyndra even went for seconds. Ruthann was not a fan. In the method of Mel,

1- really liked it
1-liked it but preferred less thyme
1- didn't like it and would really rather have zucchini risotto b/c it was much better

Head over to Fabulously Fun Food for Mel's thoughts.

Oh yeah...what's your favorite risotto?

1 comment:

  1. I <3 mushroom risotto, but Hubby likes his risotto with peas.

    ReplyDelete