<http://schema.org/recipeInstructions>
" Cook beans as label directs. Cool slightly; cut into 1 inch. pieces. In 2-quart saucepan, heat broth and water to boiling. While broth mixture heats, in 4-quart microwave-safe bowl, microwave butter and onion, uncovered, on High 3 minutes or until softened. Stir in rice. Cook on High 1 minute. Stir broth mixture into rice mixture. Cover with vented plastic wrap; microwave on Medium (50% power) 10 minutes. Meanwhile, in food processor, puree half of tomatoes; strain juice through sieve into measuring cup, pressing on solids. Discard solids. Chop remaining tomatoes. Stir 1 1/2 cups tomato juice into rice mixture. Cover with vented plastic wrap; microwave on Medium 5 minutes or until most of liquid is absorbed. Stir corn into rice mixture, cover with vented plastic wrap; microwave on Medium 3 minutes or until corn is heated through. Stir Parmesan, green beans, tomatoes, half of basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper into risotto. Sprinkle with basil."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11159/easy-tomato-risotto-recipe-ghk0811/?src=shelter_footer>