Ingredients
1 bag microwave-in-bag green beans
1 3/4 c. lower-sodium vegetable broth
2 c. water
2 tbsp. butter
1 small onion
2 c. arborio rice
2 lb. ripe tomatoes
2 c. fresh corn kernels
2 oz. finely grated Parmesan cheese
2 tbsp. chopped basil
salt
Pepper
Preparation
Step 1Cook beans as label directs. Cool slightly; cut into 1 inch. pieces.Step 2In 2-quart saucepan, heat broth and water to boiling.Step 3While broth mixture heats, in 4-quart microwave-safe bowl, microwave butter and onion, uncovered, on High 3 minutes or until softened. Stir in rice. Cook on High 1 minute.Step 4Stir broth mixture into rice mixture. Cover with vented plastic wrap; microwave on Medium (50% power) 10 minutes.Step 5Meanwhile, in food processor, puree half of tomatoes; strain juice through sieve into measuring cup, pressing on solids. Discard solids. Chop remaining tomatoes.Step 6Stir 1 1/2 cups tomato juice into rice mixture. Cover with vented plastic wrap; microwave on Medium 5 minutes or until most of liquid is absorbed.Step 7Stir corn into rice mixture, cover with vented plastic wrap; microwave on Medium 3 minutes or until corn is heated through.Step 8Stir Parmesan, green beans, tomatoes, half of basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper into risotto. Sprinkle with basil.
