Risotto with Ham and Green Beans
Rinse beans, blanch for 4-5 minutes in boiling salted water, rinse with cold water and drain. Peel and finely chop shallot and garlic. Rinse lemon in hot water, juice half of a lemon and grate zest from another half. Heat 1 tablespoon of butter in a pan and saute shallot and garlic. Add rice and continue sauteeing until rice is translucent.
Add wine and cook, stirring, until all wine is absorbed. Add hot broth until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
After about 10 minutes of cooking, add beans. Cut ham into strips and add as well . Stir in remaining butter and Parmesan, season with salt and pepper to taste and serve garnished with savory herbs and lemon zest.