Risotto with string beans

Name: risotto with string beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 15 g fresh thyme; 2 onion; 3 stem celery; 75 g unsalted butter or margarine; 300 g risotto rice; 1 liter chicken broth from tablet; 300 g beef chipolata scale about 300 g; 300 g frozen haricot beans

Risotto with onion, celery, beef chipolata and string beans.

Ingredients

Directions

Ris the leaves of half of the sprigs of thyme. Chop the onion. Cut the celery into slices. Heat the butter in a pan and fry the onion and the celery 3 minutes. Add the rice and the thyme leaves and cook for 3 minutes.
Pour a good dash of broth into the rice and let the rice, while stirring, pick up the stock. Repeat until the rice is al dente. This takes about 20 min.
In the meantime, heat the butter in a frying pan and fry the sausages in 8 minutes until done.
Add the frozen beans for the last 5 minutes to the risotto. Turn off the heat and add the rest of the butter. Leave with the lid on the pan for 5 minutes. Cut the sausages into pieces and scoop them through the risotto.
Divide the risotto over the plates and garnish with a sprig of thyme if necessary. Tasty with grated Parmesan cheese.