Green Bean and Borlotti Bean Risotto

My photos here do not do this dish justice. A creamy combination of arborio rice, romano beans, crunchy green beans and Parmesan cheese is a perfect remedy for a diner who is suffering from a lack of appetite. A complete meal on a plate, it is worth the effort of stirring frequently to achieve your desired consistency. Consider serving with a salad, such as my famous vegetarian Caesar salad or perhaps with Bengali-style potatoes.

Green Bean and Borlotti Bean Risotto

Recipe by Lisa Turner Cuisine: Italian Published on December 17, 2010 Creamy, flavorful risotto with earthy romano beans, crunchy green beans and Parmesan cheese Preparation: 15 minutes Cooking time: 30 to 40 minutes >Print this recipe Ingredients: 1/2 cup dried borlotti (romano) beans (1 1/2 cups cooked or 2 14 oz cans) 2 1/2 cups vegetable stock 1 tablespoon olive oil 1 onion, chopped 1 cup arborio rice 1/2 cup dry white wine 1 cup trimmed and chopped green beans 1 tablespoon butter 1/3 cup fresh grated Parmesan cheese 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the borlotti beans under cold running water and place in a bowl. Cover with cold water and leave to soak for 8 hours or overnight at room temperature. Drain and rinse the beans, then place in a medium saucepan and cover with fresh cold water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside to cool. Before cooking the risotto, bring the vegetable stock to a low simmer in a small saucepan. When the vegetable stock is hot, heat a medium or large saucepan over medium heat. Add the olive oil, wait a few moments, then swirl to coat the pan. Add the onions and stir for 5 minutes or until the onions are translucent. Turn down the heat slightly, add the rice and stir to coat the grains with oil. Pour in the wine and cook gently for about 5 minutes or until the liquid is absorbed, stirring occasionally to prevent the rice from sticking to the pan. Now begin adding the hot vegetable stock, one good ladleful at a time, stirring and waiting each time until the stock has been fully absorbed before adding the next. After 15 minutes, stir in the green beans and continue the cooking process until most of the stock has been used up. At this point taste the rice and check to see if it is cooked to your preferred texture — the risotto should be soft, creamy and cooked throughout while holding its shape, but you may not want to use all the stock if you prefer your risottos more on the al dente side. With the last ladle of stock that you use, stir in the reserved borlotti beans and warm. Once the liquid has been absorbed, remove from heat, stir in the butter and Parmesan cheese to melt in the warm rice, and season with salt and fresh ground black pepper. Serve hot or warm, as a side dish or as a light lunch. Makes 4 to 6 servings

Other risottos from Lisa's Vegetarian Kitchen you may enjoy:
Spicy Azuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto