2 tablespoons olive oil
1 onion; finely chopped
2 cloves garlic; crushed
300 g Arborio rice
175 ml white wine
650 ml vegetable stock
175 g French beans; cut into thirds
150 g baby courgettes; sliced
150 g chestnut mushrooms; sliced
black pepper; to season
110 g Double Gloucester cheese; grated
Yield: 4 servings
Heat the oil and fry the onion until transparent. Add the garlic cloves and rice, stir well and add the wine. Cook for 2 minutes then add the stock. Cover and cook on a medium-low heat for 15 minutes. Add the vegetables, cover and cook for 8 minutes.
Season with pepper and then sprinkle over the cheese. Serve immediately.