Sweet Pepper And Green Bean Risotto

• 3 1/2 cups (2-inch) cut green beans (about 3/4 pound)
• 2 quarts water
• 3 (14 1/2-ounce) cans vegetable broth
• 2 cups water
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 4 cups red bell pepper strips (about 3 peppers)
• 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
• 3 garlic cloves, minced
• 2 1/2 cups uncooked Arborio rice
• 3/4 cup dry white wine
• 1/4 teaspoon saffron threads, crushed
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse with cold water until cool; drain.
2. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
3. 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, stirring constantly. Reduce heat to medium. Add wine and saffron; 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, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese, juice, salt, and black pepper. Serve immediately.

green beans, water, vegetable broth, water, olive oil, onion, red bell pepper, thyme, garlic, rice, white wine, saffron threads, parmesan cheese, lemon juice, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sweet-pepper-green-bean-risotto (may not work)