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Creamy Risotto with Baby Lima Beans

Serves 4 to 6
Time 30 min
Tender lima beans are a pleasing addition to creamy risotto. Almonds add a little crunch and fresh herbs brighten the flavor in this dish.
Ingredients
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 medium yellow onion diced
  • 1 stalk celery diced
  • 1 clove garlic finely chopped
  • 1/3 cup sliced almonds (optional)
  • 1 cup carnaroli rice
  • 1/3 cup finely chopped flat-leaf parsley
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoons dried)
  • 1 teaspoon chopped fresh dill (or 1/2 teaspoons dried)
  • 2 cups vegetable broth simmering
  • 1 cup frozen baby lima beans thawed
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add onion, celery and garlic and cook over medium low heat, stirring frequently, until onion is translucent, about 5 minutes. Do not let it brown.

Add almonds, rice, parsley, thyme and dill. Cook gently over low heat, stirring, for about 5 minutes, without browning.

Add about 1/2 cup of the hot broth and continue to cook, stirring occasionally, until the liquid is absorbed, 5 to 10 minutes. Add another 1/2 cup hot broth, repeating slow cooking and absorption process.

Add remaining hot broth gradually, stirring continuously, then continue cooking, stirring occasionally, until rice is tender.

Stir in thawed baby lima beans and remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons unsalted butter divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 medium yellow onion diced
  • 1 stalk celery diced
  • 1 clove garlic finely chopped
  • 1/3 cup sliced almonds (optional)
  • 1 cup carnaroli rice
  • 1/3 cup finely chopped flat-leaf parsley
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoons dried)
  • 1 teaspoon chopped fresh dill (or 1/2 teaspoons dried)
  • 2 cups vegetable broth simmering
  • 1 cup frozen baby lima beans thawed
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper