Risotto With Green Beans And Pesto
|Vegetable stock/1-2 vegetable bouillon cubes and 5 cups water||5 Cup (80 tbs)|
|Onion||1 Small, diced to make about 2/3 cup|
|Olive oil||1 Tablespoon|
|Arborio rice||1 1⁄2 Cup (24 tbs)|
|Frozen french cut green beans||9 Ounce|
|Prepared pesto||1⁄4 Cup (4 tbs)|
|Chopped tomatoes/1 cup halved cherry tomatoes||1 Cup (16 tbs)|
|Grated parmesan cheese/Grated pecorino cheese||1⁄2 Cup (8 tbs)|
Bring the stock to a boil in a covered pot, then lower the heat to maintain a simmer.
While the stock heats, saute the diced onions in the oil in a large saucepan for about 5 minutes, until softened but not browned.
Using a wooden spoon to avoid breaking the kernels, add the rice and stir gendy to thoroughly coat it with oil.
Ladle a cup of the simmering stock into the pan, and stir it into the rice.
When the rice has absorbed the liquid, stir in another cup of the stock.
Continue to add the stock, a cup at a time, every few minutes for about 10 minutes.
When there are about 2 cups of stock remaining, add the frozen green beans to the stock and cook them for a minute or two.
Then continue to add the stock, with the beans, to the rice as before, until all of the stock has been absorbed and the rice is tender but al dente.
This will take about 10 more minutes.
When the rice is ready, stir in the pesto, tomatoes, and grated cheese.