Lima Bean Risotto

Directions

1. 1
   Melt butter in heavy medium saucepan over medium heat.
2. 2
   Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes.
3. 3
   Meanwhile, bring chicken broth and 1 1/2 cups water to simmer in medium saucepan.
4. 4
   Reduce heat to very low and keep mixture hot.
5. 5
   Add rice to onion mixture and stir 2 minutes.
6. 6
   Add wine and stir until all liquid is absorbed.
7. 7
   Add lima beans and 3/4 cup broth mixture; reduce heat and simmer until liquid is absorbed, stirring frequently.
8. 8
   Continue adding enough of remaining broth mixture 1/2 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes.
9. 9
   Remove risotto from heat.
10. 10
    Mix in grated Parmesan.
11. 11
    Season risotto to taste with salt and pepper and serve.