Artichoke, Green Bean and Pine Nut Risotto

Ingredients

• 600ml vegetable stock
• 50g fine green beans
• 1 tbsp olive oil
• 1 clove garlic crushed
• 175g arborio rice
• 200ml vegetarian white wine
• ½ tsp dried oregano
• 40g pine nut kernels toasted
• 200g canned artichoke hearts, drained and quartered
• Handful flat leaf parsley
• Handful fresh basil torn
• 50g vegetarian Italian-style hard cheese
• Salt and freshly ground black pepper

Method

1. Heat the stock to a bare simmer and keep simmering over a very low heat. Bring a pan of water to the boil and add the green beans for three minutes. Remove from the water, drain and set aside.
2. In a large frying pan, heat the olive oil and add the onion. Cook for 2 minutes then add the garlic and sauté for a couple of minutes. Add the rice and cook for a further 2 minutes, stirring constantly.
3. Begin adding the stock a ladle at a time, allowing the rice to absorb all the stock before adding more. Continue stirring. When half the stock has been used, add the wine and oregano, stirring constantly. Continue adding the remaining stock, total cooking time will be about 20 minutes. When the last ladle of stock has been added, add the beans, pine nuts, artichoke hearts and herbs.
4. Cook for an additional few minutes, the rice should be al dente, with a bit of a bite in the centre. When cooked, remove the pan from the heat, stir in the vegetarian Italian-style hard cheese, if using, and season to taste. Serve immediately.