Fresh vegetables enhance this Italian-inspired risotto.

Summer Risotto

1/4 cup Land O'Lakes Butter with Olive Oil
1 1/2 cups uncooked Arborio rice
3/4 cup sliced green onions
1 tablespoon finely chopped fresh garlic
3 (14-ounce) cans vegetable broth
12 ounces (3 cups) fresh green beans cut into 1-inch pieces
6 medium (1 1/2 cups) Roma tomatoes, chopped
3 tablespoons chopped fresh basil leaves (or 1 tablespoon dried basil)
1/2 teaspoon pepper
Freshly shaved Parmesan cheese, if desired

1. Melt Butter with Olive Oil in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, until onion is softened (three to four minutes).
2. Continue cooking 20 minutes, adding one cup vegetable broth at a time, stirring occasionally and waiting until broth is absorbed before adding more. Stir in green beans; continue cooking and adding broth until rice is tender and all liquid is absorbed (5 to 10 minutes).
3. Stir in tomatoes, basil and pepper; continue cooking until heated through (1 minute). Top with cheese, if desired.

Makes 6 servings.

Preparation time: 10 minutes
Cooking time: 28 minutes

Recipe and photograph provided courtesy of www.landolakes.com; through ARA Content.