Creamy Green Bean Risotto with Bacon and Dill
Craving creamy comfort? This Creamy Green Bean, Dill, and Bacon Risotto will deliver just that. The smooth texture of Arborio rice, nutty parmesan, tender green beans, all flavored with savory bacon deliver a delicious mouthfull.
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Equipment
- large pan or Dutch Oven
- medium saucepan to keep the broth warm
- Chef's knife & cutting board
- wooden spoon, spatula
- cheese grater
- small bowl to hold the roasted pine nuts
- measuring cups and spoons
- ladle
- small skillet to cook the bacon and leeks
- zester
- colander and tongs for the blanched green beans
Ingredients
- 1.5 cups fresh green beans blanched
- 1 cup Arborio rice
- 4 cups chicken broth
- 4 slices bacon chopped
- 1 leek finely chopped
- 1/2 cup white wine
- 1/2 cup Parmesan cheese grated
- 2 tbsp butter
- 2 tsp thyme
- 2 tbsp pine nuts
- 1 tsp lemon zest
- Salt and pepper
Instructions
- Bring a medium saucepan of water to a boil.
- Trim the ends of the green beans and cut them into 1-inch pieces.
- Blanch the green beans in the boiling water for 2-3 minutes until bright green and tender-crisp.
- Drain them and immediately plunge them into ice-cold water to stop cooking. Drain again and set aside.
- Finely chop the leek, making sure to clean it thoroughly.
- Toast the pine nuts in a small frying pan over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.
- Chop the bacon into small pieces.
- In a large saucepan or Dutch oven, cook the chopped bacon over medium-high heat until crispy.
- Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
- Add the chopped leek to the bacon fat in the pan. Sauté over medium heat for about 1-2 minutes until the leek is soft and translucent.
- Add the Arborio rice to the pan with the sautéed leek. Stir to coat the rice in the fat and toast it for about 2 minutes until the edges of the rice become translucent.
- Pour in the white wine, stirring continuously until the rice absorbs it. This will add a depth of flavor to the risotto.
- Begin adding the warm chicken or vegetable broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladleful of broth.
- Continue this process for about 18-20 minutes until the risotto mixture is creamy and tender but still has a slight bite (al dente).
- Stir in the blanched green beans and bacon. Cook for 2-3 minutes, allowing the flavors to meld.
- Reduce the heat to medium-low. Stir in the butter, grated Parmesan, and fresh dill until well combined and creamy.
- Season with a pinch of salt and pepper to taste.
- Gently fold in the lemon zest and thyme
- Spoon the risotto into bowls or onto plates.
- If desired, top each serving with toasted pine nuts and a sprinkle of additional fresh dill.
- Serve the risotto hot, enjoying the fresh and savory flavors of the green beans, dill, and bacon
Notes
Use warm broth - always keep your chicken or vegetable broth warm on the stove while making risotto.
Stir constantly but gently - stir the risotto frequently to prevent it from sticking to the bottom of the pan.
Add liquid gradually - add the broth one ladleful at a time, allowing the rice to absorb the liquid before adding more.
Blanch green beans - to preserve their tender texture and bright color
Nutrition
Serving: 1.5cupCalories: 451kcalCarbohydrates: 48gProtein: 14gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 43mgSodium: 1273mgPotassium: 313mgFiber: 3gSugar: 4gVitamin A: 990IUVitamin C: 10mgCalcium: 197mgIron: 4mg
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