Tomato-Green Bean Risotto with Feta Cheese

Tomato-Green Bean Risotto with Feta Cheese

1/2 ounce sun-dried tomatoes, packed without oil (about 8)

1 (14 1/2-ounce) can cut green beans, undrained

2/3 cup dry white wine

3 (10 1/2-ounce) cans low-salt chicken broth

2 teaspoons olive oil

1 cup chopped onion

2 garlic cloves, crushed

1 1/2 cups uncooked Arborio or other short-grain rice

1 teaspoon dried basil

1/8 teaspoon salt

3/4 cup (3 ounces) crumbled feta cheese with peppercorns

Preparation

Cut sun-dried tomatoes into thin strips; set aside.

Drain beans in a colander over a medium saucepan; set beans aside. Add wine and broth to reserved canned liquid; bring to a simmer (do not boil). Combine 1/2 cup warm broth mixture and tomatoes in a bowl. Cover; set aside. Keep remaining broth mixture warm over low heat.

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 1 minute, stirring constantly. Add warm broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed (about 20 minutes total). Add tomato mixture, beans, basil, and salt; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese.

Yield

6 servings (serving size: 1 cup)