Risotto al peperone giallo e i fagiolini verdi.
Drop beans with ends off in boiling pan for a couple of mins, then cut in 2.
Put butter and a bit of oil and onion in a pan and cook till pale gold. Add the peppers cut in squares, and cook for half a minute, turning the pieces to coat them well. Add the green beans, turn to coat well, always at hight heat, for 3 ,4 minutes. While the beans are cooking pour the broth in a saucepan, bring it to and keept it to a simmer on a burner close to the risotto pan.
Add the rice to the beans and the pepper, turning it over for half a min to coat it well and combine withthe vegetables. Add a ladleful of broth, and cook the rice stirring it and periodically adding liquid. Stop when the rice is tender, about 1/2 hour?
Off the heat, add 50g of buter, the Parmigiano and pepper. Turn the risotto over a few times, e buon appetito.
Hope it makes sense, ciao.