Green Bean Mushroom Dill Risotto with Optional Havarti Recipe
Small soup pot of Gluten-Free Vegetable Stock (from bullion is fine)
2 to 3 cups Arborio Rice for Risotto
3 shallots or 1/2 large onion, diced
2 tbsp. butter or margarine
1/2 tbsp. olive oil
1/4 cup white wine
1/2 pound green beans, trimmed and cut into bite sized pieces
8 oz. mushrooms, chopped
1 bay leaf
dill weed, dry (or fresh if available)

1/4 cup dill havarti, cut into thin slices
creme, kefir, or yogurt, for adding to individual servings

Heat vegetable stock in the soup pot. Heat butter or margarine and olive oil in a dutch oven or deep pot. Add diced shallot or onion and let start to turn translucent. Add rice and stir. As rice grains turn translucent add your wine and let evaporate away. Add in 1/2 cup or so of stock at a time and stir, letting get absorbed into rice before adding more. After you’ve added stock a few times , add your bay leaf, green beans, and mushrooms and let simmer. Add more stock as needed. Season with salt and pepper and taste as rice grains soften. When rice has absorbed enough liquid to become creamy, taste again. When cooked to your liking, adjust seasonings and let sit on a cool surface for five or ten minutes. To serve, spoon risotto onto a nice bowl or plate and (if desired) sprinkle with havarti cheese slices. Stir in and let begin to melt. If you like, you can add a tablespoon or so of kefir or cream to each individual serving. If you prefer, you can leave the entire dish dairy free. Enjoy!