Risotto With Tomatoes And Baby Lima Beans

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* Exported from MasterCook *

 

Risotto With Tomatoes And Baby Lima Beans

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 76

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces frozen baby lima beans -- thawed

7 cups light vegetable broth or water

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 large shallots -- finely minced

2 garlic cloves -- finely minced

2 cups arborio rice

1 cup white wine

4 ripe tomatoes

cored and finely chopped

1 tablespoon fresh thyme leaves or fresh oregano

leaves

2 tablespoons finely minced fresh parsley

1/2 teaspoon salt

(omit if the broth is salty)

Freshly ground black pepper -- to taste

1/2 cup shredded basil leaves

2 tablespoons unsalted butter -- (optional)

1/2 cup freshly grated Parmesan cheese

plus more to serve at the table

 

4 main-course servings

 

This is a lovely risotto to prepare at the height of summer, when tomatoes

are ripe and flavorful and fresh herbs are to be had from the garden or the

market. Serve the risotto in large soup bowls and round out the meal with

a green salad and a crusty bread.

 

1. In a small pot, or in the microwave, steam the baby lima beans for

about 5 minutes, until they are tender. Set aside until needed.

 

2. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

3. In a heavy 4-quart casserole, heat the oil and butter over medium

heat. Add the shallots and garlic, and saute for 2 to 3 minutes, until

softened, but not colored. Add the rice and cook, stirring with a wooden

spoon, for about 2 minutes, until the rice is well coated. When the grains

become slightly translucent, add the wine, tomatoes, thyme or oregano

leaves, parsley, salt, and pepper. Stir until the liquid is completely

absorbed.

 

4. Add 1 cup hot broth or water, stirring frequently, until the liquid is

almost absorbed. Continue adding a little over 4 cup of liquid at a time,

stirring until each is almost completely absorbed. Adjust the heat so that

the risotto is always at a gentle simmer. After 10 minutes, stir in the

baby lima beans and continue adding the broth and stirring. After another

6 to 8 minutes of cooking time, the rice should be pleasantly al dente and

creamy at the same time.

 

5. Stir in a final ~ cup of remaining broth or water and turn off the

heat. Add shredded basil leaves, butter, and Parmesan and stir to combine

with the rice. Serve risotto as soon as possible, and serve additional

Parmesan cheese at the table.

 

 

 

 

 

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