This creamy and comforting risotto is a great way to use up leftover green beans and mushrooms. The dish starts with sautéed onions and garlic, then adds Arborio rice and white wine. The rice is slowly cooked with chicken or vegetable broth, adding green beans and sliced mushrooms halfway through the cooking process. The risotto is finished with grated Parmesan cheese and chopped fresh parsley. Serve with a side salad for a satisfying and flavorful meal.
