|Broccoli florets||4 Ounce|
|Green beans/Asparagus||4 Ounce, cut into 1 inch lengths|
|Vegetable stock/Chicken stock/ low sodium chicken broth||3 Cup (48 tbs)|
|Unsalted butter/Margarine||4 Teaspoon|
|Yellow onion||1 Medium, finely chopped|
|Long grain rice/Arborio/basmati||1 Cup (16 tbs)|
|Dry white wine/Chicken stock/low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Minced parsley/Basil||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3 Tablespoon|
1 In a large saucepan of boiling water, cook the broccoli and green beans for 3 to 4 minutes or until crisp-tender; drain, rinse under cold water to stop the cooking, and drain again.
Meanwhile, in a medium-size saucepan, bring the stock to a simmer, then reduce the heat to the lowest setting and keep warm.
2 In a 12-inch nonstickskillet, melt 2 teaspoons of the butter over moderate heat.
Add the onion and saute, stirring occasionally, for3 minutes oruntil slightly softened.
Add the rice and cook, stirring, for 2 minutes or until well coated with the oil.
Add the wine and cook, stirring, for 2 to 3 minutes or until it has been absorbed by the rice.
3 Singaladle,add 1/2 cup of the stock to the skillet and cook, stirring frequently, until most of it has been absorbed.
Continue adding the stock, 1/2 cup at a time, keeping the liquid in the skillet at a simmer and stirring frequently, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
4 Add the broccoli, beans, salt, pepper, and basil and cook, stirring frequently, until they are heated through.
Stir in the cheese and the remaining butter.