Ingredients
- 1 1/2 cups vegetable broth
- 1 Tablespoon extra-virgin olive oil
- 1 cup chopped onions
- 1 cup trimmed, diced fresh green beans
- 1 cup seeded, chopped red bell peppers
- 1 cup peeled, diced carrots
- 1 tsp. chopped garlic
- 1 cup short-grain rice
- 1/2 cup dry white wine
- 1 Tablespoon grated parmesan cheese
- Freshly ground black pepper
- 1 Tablespoon plus 1/4 cup chopped fresh basil
Directions
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Bring the broth and 1 ½ cups water to a simmer in a saucepan. Keep warm over low heat. Heat the oil in a 4- to 5-quart nonstick pot over medium-high heat. Add the onions, beans, bell peppers, carrots, 1 Tablespoon basil, and garlic and cook, stirring, 6 minutes.
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Add the rice and cook, stirring constantly, 2 minutes.
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Add the wine and 1 cup broth and cook, stirring constantly, until the liquid is nearly absorbed. Add the remaining broth, ½ cup at a time, stirring often, until liquid is absorbed before adding the next portion, about 25-30 minutes total cooking time.
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Remove the risotto from the heat and stir in the parmesan and a few grindings of black pepper. Divide among 4 plates garnished with remaining basil.