Risotto with string beans and garlic

Name: risotto with string beans and garlic
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 onion; 300 gram risotto rice; 600 milliliters vegetable stock; 400 gram haricot; 3 clove garlic; 1 teaspoon lemon zest; 1 bunch flat leaf parsley; 1 tablespoon butter; 25 gram Parmesan cheese

Ingredients

4 tablespoon olive oil
1 onion
300 gram risotto rice
600 milliliters vegetable stock
400 gram haricot

3 clove garlic
1 teaspoon lemon zest
1 bunch flat leaf parsley
1 tablespoon butter
25 gram Parmesan cheese

Directions

Heat 3 tablespoons of oil in a thick-bottomed pan and fry the onion for about 5 minutes.
Add the rice and stir-fry briefly. Pour some stock and stir until the rice has absorbed the stock.
Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
Heat the rest of the oil in another pan and stir-fry the string beans.
Fry the garlic and lemon zest until they turn light brown.
Add the parsley and season the string beans with salt, pepper and, if necessary, a few drops of lemon juice.
Stir the butter and cheese through the risotto and season with pepper.
Serve the risotto in warm bowls or plates and add some string beans.