We make risotto fairly often in the cooler months of the year. It's the perfect comfort food dinner that fills you up and makes you feel all warm and cozy inside. It's also a great base for experimentation, with sides or additions.
I like to have a good green veggie side with risotto - sometimes asparagus, a green salad or broccoli but since we made the mustards for our Christmas gifts, I've been thinking about green beans sauteed in a mustard sauce.
While the risotto was becoming magically creamy from my homemade stock, I snapped the ends off of the fresh beans and popped them in the steam for about 10 minutes - enough cook them but keep some of their crispness. As the rice was almost finished, so were the green beans.
To save on washing dishes I used the same pot the stock had been warming in and in that I melted over medium-low heat a few tablespoons of Earth Balance, about a 1/2 cup of white wine (the same I used for the risotto, actually) and about a tablespoon or two of Dijon mustard. I whisked that together to combine and then tossed in the steamed green beans.
I left the beans in the sauce for a few minutes so they could absorb the flavors and served on the side. Some fresh ground pepper and a sprinkle of kosher salt and you're done.