A fresh spring-inspired risotto made with organic arborio rice, lemon, dill or parsley and French green beans. You could easily substitue the green beans with asparagus, or use a combination of both.
Risotto is a nourishing dish, gentle on digestion. The addition of green beans boosts fibre, vitamins and antioxidants, for a fresh, wholesome boost.
Ingredients
1.5l of Urban Forager Chicken Bone Broth
250-350g French green beans
2 cups arborio rice
200ml of dry white wine
120g unsalted butter
1 small onion, finely chopped
zest from one lemon
3 tblsp fresh lemon juice
2 tblsp fresh dill/parsley, chopped
1 cup grated Parmesan cheese
salt
freshly ground black pepper
Method
- Heat stock to simmering point in a saucepan
- Steam the beans for 3-4 minutes until al dente (they should still be crisp). Remove the beans and plunge into a cold water bath to halt the cooking process. When they are cool, remove from the water, dry, and chop into bite-size pieces
- In a deep, heavy-based pot, melt half the butter over a gently heat and saute the onion until softened and translucent
- Add rice and raise the heat to moderate
- Stir for 2-3 minutes to ensure the rice is toasted and evenly coated with butter
- Now add the white wine and stir to absorb
- Add a ladleful of stock (or two) at a time, stirring constantly as the liquid is absorbed, making sure that the rice is always just covered
- Cook until the rice is al dente (this can take up to 30 minutes or more)
- Taste and add more salt if necessary
- Add beans, lemon zest, lemon juice and dill/parsley. Stir to combine
- Remove the risotto from the heat and vigorously beat in the parmesan cheese and the remaining butter with a wooden spoon.
- Cover for 2 minutes, then transfer to warm plates/bowls and serve immediately with extra cheese on the side and black pepper