Creamy Green Beans Risotto

Ingredients

• Arborio rice 300g
• Hot vegetable stock 1 litre
• Olive oil 2 tbsp
• Butter 25g
• Medium onion, finely chopped 1
• Garlic cloves, crushed 2
• Dry white wine (optional) 150ml
• Fresh or frozen green beans, trimmed and halved 200g
• Vegetarian hard cheese (e.g., vegetarian Parmesan-style), grated 50g
• Double cream 50ml
• Lemon, zested and juiced 1/2
• Fresh parsley, chopped 2 tbsp
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil and butter in a large, deep frying pan or saucepan over a medium heat. Add the chopped onion and cook gently for 8-10 minutes until softened and translucent, but not browned.
2. Add the crushed garlic and cook for another minute until fragrant. Pour in the Arborio rice and stir well to coat each grain with the oil and butter. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains look slightly transparent.
3. If using, pour in the white wine and stir until it has been completely absorbed by the rice.
4. Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently. Wait until each ladleful has been almost completely absorbed before adding the next.
5. After about 15 minutes of adding stock, stir in the green beans. Continue to add stock and stir for another 10-12 minutes, or until the rice is creamy and al dente (tender but with a slight bite). You may not need all the stock.
6. Remove the pan from the heat. Stir in the grated vegetarian cheese, double cream, lemon zest, lemon juice, and chopped parsley.
7. Season generously with salt and freshly ground black pepper. Serve immediately, garnished with a little extra parsley or cheese if desired.