Risotto with green beans

Ingredients for 2 servings:

• 500 ml vegetable stock
• 2 small onions
• ½ bunch savory
• 2 tbsp olive oil
• 180 g risotto rice
• 425 g bean kernels, fine green, from the can (flageolets)
• 30 g Parmesan cheese, in a piece

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Heat the vegetable stock, peel the onions and cut them into eighths. Wash and dry the savory, remove the stalks, and finely slice them if desired. Heat 1 tablespoon of olive oil in a saucepan and sauté the rice until translucent. Add half of the hot stock and the savory and bring to a boil while stirring. Cook the rice uncovered over medium heat for about 20 minutes until al dente. Once the liquid has almost evaporated, add the remaining stock. Meanwhile, heat the remaining oil in a pan and fry the onions over medium heat for about 5 minutes. Drain the beans, finely grate half of the Parmesan, and shave the rest into shavings. When the risotto is cooked, stir in the beans and grated Parmesan and let the beans heat through. Serve the risotto with fried onions and shaved Parmesan.