7 cups Five Way Foods chicken or vegetable broth
8 ounces green beans, trimmed and halved
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
freshly ground white or black pepper
2 cups Arborio or Carnaroli rice
3/4 cup dry white wine
2 small zucchini or summer squash, or combination (about 8 ounces)
2 medium ears corn, kernels cut off
1 cup cherry tomatoes, halved
1/2 cup finely grated Pecorino cheese
1/2 cup coarsely chopped fresh herbs, such as basil, mint, cilantro, dill, parsley, or tarragon
2 tablespoons freshly squeezed lemon juice
Pecorino cheese shavings (optional)
- Bring the broth to a boil in a large saucepan. Add the green beans and cook until tender, about 3 minutes. Use a slotted spoon to transfer the beans to a medium bowl; set aside. Turn the heat to low to keep the broth at a very low simmer.
- Heat the butter and oil in a large, wide pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and a large pinch each of salt and pepper and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the rice and toast, stirring occasionally, until the kernels start to make a crackling sound, 1 to 2 minutes. Add the wine and simmer, stirring often, until completely absorbed, 2 to 4 minutes.
- Pour a ladleful of the simmering broth over the rice. Let simmer, stirring frequently, until the rice absorbs the liquid. Continue adding broth a ladleful at a time, stirring and letting it absorb, until the rice is al dente, 20 to 30 minutes (you might not use up all of the broth).
- When the rice is almost ready (2 to 3 minutes before), stir in the summer squash, corn, and tomatoes, and continue cooking. When the rice is al dente, remove from the heat and stir in the reserved green beans, grated Pecorino, lemon juice, and herbs. Taste and season with more salt and pepper as needed. Serve immediately, topped with Pecorino shavings if using.
Original recipe from the Ktchn