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Green Bean and Mushroom Risotto
Green Bean and Mushroom Risotto

Green Bean and Mushroom Risotto

Portions 4
Preparation Time
Cooking Time

Ingredients

  • 1/3 bag (250g) Arctic Gardens Extra Fine Whole Green Beans
  • 1 pkg dried (14 g) portabello mushrooms
  • 1 cup (250 mL) hot vegetable stock
  • 2 tbsp (30 mL) butter
  • 1 onion, finely chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) arborio rice or short grain Italian rice
  • 1/3 cup (75 mL) vegetable stock or white wine
  • 1/4 cup (50 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh parsley, or 1 tsp (5 mL) dried parsley

Preparation

  1. In bowl, soak mushrooms in 2 cups (500 mL) boiling water until softened, about 5 minutes. Remove with slotted spoon; chop and set aside. Strain soaking liquid into measuring cup; add stock and enough water to make 3 cups (750 mL). Set aside.
  2. In large shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; fry mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
  3. Add rice, stirring to coat. Add 1/3 cup vegetable stock; cook, stirring constantly, until no liquid remains. Add 1-1/2 cups (375 mL) of the stock mixture, 1/2 cup (125 mL) at a time and stirring after each addition, until completely absorbed, about 10 minutes.
  4. Meanwhile, cook Arctic Gardens green beans in microwave at high for 1 minute, stirring once. Pat dry and cut into 1/4-inch (5 mm) pieces; add to rice mixture. Add remaining stock mixture. Stir in cheese, parsley and remaining butter.

 

 

Nutrition Facts (per serving):

Calories: 335

Protein: 9 g

Fat:   9 g

Carbohydrate: 49 g

Fibre:  3 g

Sodium: 359 mg

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