Green Bean & Lemon Risotto

Photo: cyclonebill

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Serves 4

  • 350g arborio rice
  • Around 1 litre of vegetable stock
  • 250ml dry white wine
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 300g green beans, trimmed and cut in half
  • Zest of one large lemon
  • 4 tablespoons Parmesan cheese
  • Freshly ground black pepper


  1. Cook the beans in boiling water for 5 minutes and then strain and rinse with cold water. Set aside.
  2. Heat the stock in a saucepan, turn down the heat and keep it gently simmering.
  3. Meanwhile, heat the oil in another saucepan and cook the onion over a medium heat until it becomes transparent.
  4. Add the rice to the onion and make sure that it is all coated with the oil.
  5. Pour the wine onto the rice and cook, stirring continuously, until all the wine has been absorbed.
  6. Continue cooking the rice, adding a ladleful of stock and stirring each time until all the liquid has been absorbed.
  7. Continue until the rice is tender, this will take between 15 and 20 minutes.
  8. Stir in the lemon zest and freshly ground black pepper.
  9. Turn off the heat and add the Parmesan cheese and stir well.
  10. Serve in warmed bowls.


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