Artichoke, green bean and pine nut risotto

You will need

600ml/ 1pt vegetable stock
50g/2oz fine green beans
15 ml/ 1tbsp olive oil
1/2 onion, diced
1 cloves garlic, crushed
175g/6oz arborio rice
100-200ml bottle dry vegetarian white wine
2.5ml/ 1/2 tsp dried oregano
40g/ 1,1/2 oz pine nut kernels, toasted
200g/7oz canned artichoke hearts, drained and quartered
handful flat leaf parsley, roughly chopped
handful fresh basil, torn
50g/2oz vegetarian Parmesan cheese, optional
salt and freshly ground black pepper

1. Heat the stock to a bare simmer and keep simmering over a very low heat.

2. Bring a pan of water to the boil and add the green beans for three minutes.
Remove from the water, drain and set aside.

3. 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.
Begin adding the stock a ladle at a time, allowing the rice to absorb all the stock before adding more.
Continue stirring.

4. 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.

5. When the last ladle of stock has been added, add the beans, pine nuts, artichoke hearts and herbs.
Cook for an additional few minutes, the rice should be al dente, with a bit of a bite in the centre.

6. When cooked, remove the pan from the heat, stir in the Parmesan if using and season to taste.
Serve immediately.