Risotto with French green beans and dill
Risotto, the ultimate comfort food
I love risotto. It is a wonder to me how you can make something so delicious with a handful of rice, a little onion, some stock and a grating of good cheese. To me, risotto is to rice what mac and cheese is to pasta. If you are gluten-free, risotto is a great way to fill your pasta void.
An infinite palette and a great way to use leftovers
The best thing about risotto is there are so many things you can do with it. I use risotto to showcase whatever ingredients are seasonal and fresh, or as a way to repurpose my leftovers and clean out the fridge.
How to make risotto
Forget the idea that risotto is a restaurant-only food. Once your flavoring ingredients are prepared, you can make risotto in about half an hour. See my Method post on how to make risotto for everything you need to know. Once you learn the method, you will be making risotto without a recipe.
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Because you start risotto with a healthy splash of wine to the rice, making risotto is a good excuse to open a bottle. A glass for yourself will help you enjoy the cooking process.
Spring is in the air
I developed this recipe to go with my Chilean sea bass with lemon, dill and caper sauce recipe. It showcases fresh spring flavors of French beans, lemon and dill.
These are the tools I use to make this recipe:
- A Mini-Prep to quickly chop the shallots and garlic.
- A steamer pot or a steamer insert to steam the green beans.
- A Microplane to zest the lemon and a juice press to squeeze the lemon.
- My Le Creuset Dutch oven is my go-to pot when making risotto because of its even heating. Lodge makes an affordable well-rated alternative.
- A risotto spoon with a hole in the middle to beat in the butter and cheese.
More risotto recipes
Here are a few more risotto recipes you may enjoy:
- Asparagus risotto
- Chicken, artichoke, lemon & rosemary risotto
- Mushroom risotto
- Wild mushroom risotto casserole (a no-stir recipe that is big enough to feed a crowd)
- 2 quarts chicken stock
- ½ pound French green beans, trimmed
- 1 T olive oil
- 3 T butter, divided
- 1 leek, thinly sliced (white and a little of the green parts)
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 cups arborio rice
- 6 T white wine
- Zest from 1 lemon
- 3 T fresh lemon juice
- 2 T fresh dill, chopped
- 1 cup grated Parmigiano Reggiano
- Put chicken stock in a pot and bring to boil. Reduce to a simmer and hold while you make the risotto.
- Steam the beans in a pot of water with a vegetable steamer 2 -3 minutes until al dente. Beans should be still be crisp. Remove beans and plunge into a cold water bath to halt cooking process. When beans are cool remove from the water, dry, chop into bite-size pieces and set aside. Beans can be cooked up to a day in advance.
- In a large heavy-bottomed pan, such as a Dutch oven, melt the butter and olive oil together. When hot add the leeks, shallot and garlic. Saute for a couple minutes, stirring. Add the rice and stir to coat each grain in the hot fat. Cook the rice, while continuing to stir for 2 - 3 more minutes, until the outside of the grains are translucent and the inside of the grain is an opaque white. Add the wine and stir to absorb.
- Begin adding the stock in ½ - ¾ cup increments. Add each increment of stock, and stir to combine until the last increment of liquid is absorbed, then add another. Continue until the rice is al dente. Add beans, lemon zest, lemon juice and dill and stir to combine.
- Remove the risotto from the heat and vigorously stir in cheese and 2 tablespoons of butter. The additional butter is optional, but it finishes the risotto very nicely.
THIS SERVES WELL WITH