Stir-fry risotto with spinach salad

Boil the green beans in water with salt in 10 minutes until al dente. Drain and drain.

In the meantime, heat the oil in a stir frying pan the onions 2 min. Add the rice and cook for another 1 min. Add the bouillón tablets and boiling water.

Bring to a boil and cook over medium heat for 4 minutes. Stir frequently. Remove from the heat and add the cheese.

Season with black pepper.

Meanwhile, halve the cherry tomatoes. Mix them with the tarragon, green beans and the rest of the oil in a bowl.

Season with pepper and salt. Serve the risotto with the bean salad next to it.