- 40 min
Prepare the vegetable broth
In a medium pot, bring water to a boil over high heat and stir in the vegetable broth cubes to dissolve. Reduce the heat to low and keep warm.
Prepare the ingredients
Bring a second small pot of salted water to a boil. Chop the white onion. Mince the garlic. Trim the green beans. Zest and press the lemon juice.
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
Prepare a bowl of ice water. Drop the green beans into the second pot of boiling water for 2-3 min. Put the green beans in the ice water than drain. In another large bowl, combine the remaining oil, the garlic, lemon zest 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.