WELZ KAUFFMAN’S YELLOW PEPPER & GREEN BEAN RISOTTO

INGREDIENTS Dry ingredients

½ lb. green beans, trimmed Homemade chicken broth 3 tbsp. butter ( add more to taste) 1 tbsp. vegetable oil 1 small yellow onion, peeled and finely chopped yellow or red bell pepper, cored, seeded and diced into 1⁄ 2- inch pieces red pepper ( prepared the same as above) cups arborio rice cup freshly grated parmigiano- reggiano ( a whole cup)

Directions:

Cook beans in a medium pot of boiling salted water for 2 minutes, then drain. Let cool, then cut beans into 1⁄- inch pieces. Set aside. 1. In a medium pot over high heat bring 6 cups of water to a boil. Reduce heat to low, add bouillon cube, stir until dissolved. Keep warm on low heat. 2. Heat 1 1⁄ 2 tbsp. of the butter, the oil, and the onions in a medium- size heavy pot over medium- high heat. Cook, stirring often with a wooden spoon, until onions are pale gold, ( about 7 minutes). Add peppers, increase heat to high, and cook for about 1⁄ 2 minute, stirring constantly. Add reserved green beans and cook, stirring often, 3- 4 minutes. 4. Add rice to the beans and peppers, stirring to coat with the oil and butter and to combine it with the vegetables. Add 3⁄ 4 cup of the simmering broth at a time, stirring the rice constantly; wait until almost all of the broth has been absorbed before adding more. Continue cooking and adding broth ( you may have some broth left over) until rice is tender but firm to the bite, about 15 minutes. 5. Remove pot from heat. Vigorously stir in remaining 1 1⁄ 2 tbsp. butter and the parmigianoreggiano, season liberally with salt and pepper. Transfer to a warm platter and serve at once. Options on ways of serving include with arugula or other green salad; with roast chicken or grilled salmon.