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      RECIPE TITLE "Sweet Pepper and Green Bean Risotto" Author: Martha Rose Shulman
      Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields 8 servings (serving size: about 1 1/3 cups) time--- difficultyeasy

    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.


    CALORIES 371(15% from fat); FAT 6g (sat 1.7g,mono 3g,poly 0.4g); PROTEIN 10.4g; CHOLESTEROL 5mg; CALCIUM 140mg; SODIUM 900mg; FIBER 4.1g; IRON 1.4mg; CARBOHYDRATE 67.3g

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