Risotto with green beans: the recipe for an easy and creamy first course

Illinois risotto with green beans it’s a First course light and delicious, perfect for the summer season. Easy to prepare, simply peel the green beans and boil them in boiling salted water until tender; once cut into pieces, they are added to the rice, toasted in a pan with a base of extra virgin olive oil and onion, and then cooked with the hot vegetable broth.

To make the risotto with green beans even tastier and creamier, we beat it with skirmish diced and Parmesan grated: in just over half an hour you will prepare a tasty and nutritious dish, ideal for a family meal or a delicious dinner with friends.

For an impeccable result, we recommend using a rice of Best Quality of the Carnaroli variety, among the best for this type of preparation; alternatively, you can opt for Vialone nano, a product protected by the Igp mark and typical of Bassa Veronese.

In addition, we advise you not to overcook the green beans: they should be soft, but still firm, so they will keep their crisp note in contrast to the creaminess of the risotto. If you like, you can replace the scamorza with the smoked provolarobiola or another cream cheese of your choice.

You can enrich the risotto with green beans by adding Particle or bacon, to brown in the pan together with the onion, and toasted almonds or pine nuts.

Discover how to prepare risotto with green beans following the step-by-step procedure and advice. If you love these delicately flavored vegetables, don’t miss our selection of simple recipes and delicious to bring to the table in many different ways. However, if risottos are your thing, try the asparagus and pancetta risotto and the zucchini risotto.

How to prepare risotto with green beans

Prepare the vegetable broth and keep it warm. Wash the green beans, peel them and cook them in a pot of boiling slightly salted water: the green beans should be soft but not overcooked. drain them 1let them cool and cut them into small pieces.

Brown the chopped onion with a drizzle of extra virgin olive oil in a pan 2.

Add the rice and toast it, stirring constantly. 3.

Combine two ladles of broth 4 and proceed with cooking the rice.

Add the broth as it is absorbed. 5.

Season with salt and pepper, and stir to prevent the rice from sticking to the bottom of the pot. Just before the end of cooking, add the green beans 6 and mix gently.

With the heat off, add the grated Parmesan. 7.

Finish with the scamorza cheese in small pieces 8 and stir well.

The risotto with green beans is ready to enjoy piping hot 9.

Advise

Before serving the risotto with green beans, you can add a few basil or mint leaves to make it more fragrant.