- 40 min
Prepare the ingredients
In a medium pot, combine water for vegetable broth and green beans and bring to a boil over high heat.
Chop the white onion and ginger. Trim the green beans. Zest and press the lemon juice.
Prepare the vegetable broth and green beans
Pour quantity of water required for broth in a bowl and dissolve vegetable broth cube(s). Add green beans to pot with remaining water, reduce heat and cook for 2-3 min so beans are still crunchy. While beans are cooking, prepare a bowl of ice water. Add green beans to cold water, let rest 1 min, drain and set aside.
Start the risotto
Heat 1/2 of the the olive oil in a medium pan over medium heat. Add the white onion, the rice and cook, stirring with a wooden spoon, 2-3 min. Add the wine and stir 1 min more.
Cook the risotto
Stir in 1 cup of the hot broth and cook, stirring constantly until all liquid has been absorbed - 2 min. Reduce the heat to medium-low and gradually add the stock - one ladle at a time - stirring until each ladle is almost all absorbed. Makre sure to
reserve 1/4 of the liquid for step 5. This should take about 15 min.
Finish the risotto
After 15 min, stir in the pumpkin purée and the ground nutmeg. Continue gradually adding the the remaining 1/4 of the broth, stirring and cooking until rice is tender - about 10 min more.
Prepare the bean salad
In a large bowl, combine the remaining oil, lemon zest, ginger and lemon juice. Add the green beans and season with salt and pepper. Spoon risotto into deep bowls, top with pecans and parmesan and serve with green bean salad.