Ham Risotto with Green Beans

Ingredients

• 250 g green beans
• Salt
• 1 Garlic clove
• 1 Shallot
• 1 untreated lemon
• 3 tbsp butter
• 300 g Arborio rice
• 200 ml dry white wine
• 1 l poultry broth
• 1 tbsp bean herb leaf
• 200 g ham (in pieces)
• 60 g grated Parmesan
• pepper (ground)
• bean herb (for garnish)

Instructions

1. 1.

   Wash, trim, and blanch the beans in boiling salted water for 4-5 minutes; shock in cold water and drain. Peel and finely chop the shallot and garlic. Rinse the lemon hot, grate half of its zest, cut a few strips from the other half, and set aside for garnish. Sauté the shallot and garlic in 1 tbsp butter until translucent. Add the rice and stir to toast until glossy.

2. 2.

   Pour in the wine and let it evaporate under high heat while stirring. Gradually add broth one ladle at a time, reducing heat and letting the rice simmer with occasional stirring; keep adding broth just enough to cover the rice as it cooks.

3. 3.

   After about 10 minutes of cooking, add the beans, bean herb, and lemon zest. Slice the ham into strips and small pieces, fold them in with the rice. Stir in the remaining butter and parmesan, season to taste, and serve garnished with bean herb and lemon zest.