Green Bean Risotto

Since I've been sick I haven't been able to cook, but Darryl is visiting me later this week so I told him I'd attempt to make tamale pie. Sadly, my dad doesn't enjoy tamale pie because he had to eat it often as a child, but Darryl really likes it. Hopefully the recipe I am going to use can make both of them happy. I'm reluctant to post the recipe since it's so long (it has a ton of ingredients!) but I will definitely post pictures of the results! I should be making it Thursday night, but we'll see...

I will post a recipe for my favorite risotto, though! It's so simple, it just takes some patience since you have to constantly stir and/or watch it.

Green Bean Risotto (from Southern Living)

• 1 pound fresh green beans
• 1 (32-ounce) container low-sodium chicken broth, divided
• 1/4 cup butter or margarine
• 1 red onion, coarsely chopped
• 2 garlic cloves, minced
  
• 1 cup uncooked Arborio rice
• 1 cup dry white wine
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon black pepper
• 1 cup shredded Parmesan cheese

Trim beans and cut into bite-size pieces. Bring beans and 1/4 cup broth to a boil in a Dutch oven over medium-high heat; cook 10 minutes or until crisp-tender. Remove beans, and set aside.

Bring remaining broth to a simmer in a saucepan (do not boil), keeping warm over low heat.

Add butter, chopped onion, and garlic to broth in Dutch oven; cook 3 minutes. Add rice and white wine, and cook, stirring constantly, 5 minutes or until liquid is absorbed. Reduce heat to medium.

Add 1 cup simmering broth to rice mixture in Dutch oven, and cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (Takes about 20 minutes.)

Stir in beans, thyme, pepper, and Parmesan cheese.

My favorite parts of this recipe are the thyme and Parmesan cheese. They just add such a perfect flavor and texture to risotto.