Having all of the necessary ingredients prepared before beginning
a risotto is best because the dish needs constant attention once
it is started.
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
Cook beans in boiling water 4 minutes or until crisp-tender; drain.
Rinse with cold water until cool; drain.
Combine broth and 2 cups water in a medium saucepan; bring to a
simmer (do not boil). Keep warm over low heat.
Heat oil in a large Dutch oven over medium-high heat. Add onion;
sauté 3 minutes. Add bell pepper, thyme, and garlic; sauté
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.