Sweet Pepper and Green Bean Risotto

Ingredients

• 3 1/2 cups cut green beans
• 2 quarts water
• 3 cans vegetable broth
• 2 cups water
• 2 tbsp olive oil
• 1 cup finely chopped onion
• 4 cups red bell pepper strips
• 3/4 tsp dried thyme
• 3 tsp minced garlic
• 2 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Cook beans in boiled water 4 minutes or until crisp-tender; drain. Rinse with cold water until cold, drain.

Combine broth and 2 cups water in a medium saucepan, bring to a simmer and keep warm over low heat.

Heat oil in a large dutch oven over medium-high heat. Add onion, saute 3 minutes. Add bell pepper, thyme, and garlic, saute 5 minutes. Add rice, cook 2 minutes, sitrring constantly. Reduce heat to medium.

Add wine, cook 2 minutes or until wine is nearly absorbed, stirring constantly. Add 1 cup of broth mixture, cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture 1/2 cup at a time sirring constantly until each portion of broth is absorbed before adding the next.

Stir in beans, cook 1 minute or until thoroughly heated. Remove from heat, stir in cheese, juice, salt, and black pepper. Serve immeadiately.