Recipe: Lima Bean Rosemary Risotto

By Gwen Ashley Walters

Lima Bean Rosemary Risotto

From Lake Placid Lodge, New York
4 hearty servings

To save time, you can make the ice cream up to 3 days before you finish the tart, or you can substitute store-bought coffee ice cream.

3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped carrots
1/2 teaspoon garlic
6 tablespoons butter, divided
1 cup Arborio (or other risotto-style) rice
1 tablespoon finely chopped fresh rosemary
3 cups vegetable or chicken stock, heated
1 cup cooked lima beans
4 tablespoons freshly grated Parmesan
Kosher salt
Ground white pepper

1. Cook the onions, celery, carrots and garlic in 2 tablespoons of butter over medium heat for 7 to 10 minutes, or until onions are translucent.

2. Stir in the rice and rosemary and cook for 3 minutes. Pour in one cup of the heated stock and cook, stirring until the rice has absorbed most of the liquid, about 10 minutes. Add another cup of stock and keep stirring, cooking until the rice absorbs the liquid. Add the last cup of the stock and continue cooking until the liquid is absorbed. The rice should be creamy but should still have a slight "bite" when chewed.

3. Stir in the lima beans, remaining 4 tablespoons of butter and Parmesan. Taste and add salt and white pepper if necessary.

All About Risotto

Travel Bites

Camping Inn-Style

Recipes

Travel Bites Archive

Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.