Green Bean and Mushroom Risotto Recipe

Name: Green Bean and Mushroom Risotto
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4 servings
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

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

PREP TIME 15m	COOK TIME 21m	TOTAL TIME 36m
YIELD 4 servings

Instructions

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.

Dinner