Risotto with Green Beans, Garlic and Sage [recipe]

[Guest guest]

I made with white risotto. I wanted to try brown by my store didn't

have it. I also used the larger amounts of butter & oil, but the

smaller amount of parmesan. The author suggests using all olive oil and

the parmesan analog to make it vegan. I also substituted sherry for the

white wine as it was what I had on hand. Oh yeah, and I substituted 1

teaspoon dry sage.

 

Laura

 

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Risotto with Green Beans, Garlic and Sage

 

Recipe By :Crescent Dragonwagon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

cooking spray

1 teaspoon butter -- to 1 tablespoon

1 teaspoon olive oil -- to 1 tablespoon

1 small onion -- finely chopped

1 1/2 tablespoons chopped garlic

2 cups arborio rice -- white or brown

1/2 cup dry white wine -- at room temperature

1/2 pound green beans -- stemmed, sliced crosswise into

1/4 inch pieces

4 1/2 cups vegetable stock -- warmed

1 tablespoon fresh sage -- finely scissored

1/4 cup parmesan cheese -- to 1/2 cup

salt and freshly ground black pepper -- to taste

 

Spray a pressure cooker pot with cooking spray. Over medium heat, melt

the butter and oil together in the cooker. Add the onion and saute,

stirring, until it has softened slightly but is not browned, about 3

minutes. Add the garlic and cook, stirring, for 30 seconds more.

 

Add the rice and cook, stirring, for about 1 minute until the grains

are shiny and glossed lightly with oil. Raise the heat slightly and

stir in the wine. Stir until the wine is mostly absorbed (much less

than 1 minute for white rice, and 1 1/2 to 2 minutes for brown). Add

the green beans and stir a few times.

 

Pour in all but 1/2 cup of the heated stock and turn the heat to high.

Lock the lid in place and bring the pressure to high over high heat.

Once the pressure is reached, cook for 5 minutes if using white

Arborio, or 19 if using brown.

 

When time is up, release the pressure. Unlock the lid. Stir in the

remaining stock, the sage, and cheese, if using, and season to taste

with salt and plenty of pepper. Serve at once.

 

Source:

" Passionate Vegetarian "

Copyright:

" 2002 "

Start to Finish Time:

" 0:15 "