The recipes we love
Green Bean and Mushroom Risotto
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
- 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.
- 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.
- 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.
- 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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