Lemon risotto with grean beans

I found an awesome recipe for lemon risotto on Nigella Lawson's website. Cooked it for my boyfriend and myself and served with blanched grean beans, and we are fans.

Ingredients:

• 2 shallots
• 1 stick of celery
• 60g unsalted buttery
• 1 tbsp olive oil
• 300g risotto rice
• 1 litre vegetable stock
• zest and juice of 1/2 unwaxed lemon
• rosemary, preferably fresh, but I used dried and it tasted just fine
• 1 egg yolk
• 4 tbsp grated parmesan (I didn't measure this out, because there is no such concept as too much cheese)
• 60ml (4tbsp) cream
• salt, pepper

Heat the stock in a saucepan and keep to a low simmer. Chop the shallots and celery very finely, preferably in a food processor so they become juicy mush. Heat half the butter and the oil andsimmer the shallot-celery mixture for a couple of minutes. Mix in the rice, stirring to each rice grain is coated in oil and butter. Ladle in the stock bit by bit, and let the rice absorb it. Mix the lemon zest and the rosemary into the risotto. In a small bowl, beat the egg yolk, lemon juice, parmesan, cream and pepper. Take the risotto off the heat and mix in the egg-lemon-cream mixture. Add butter, salt and pepper to taste. Serve with grated parmesan. Great in combination with grean beans, or any other green vegetable such as green asparagus or broccolis.

Serve with grean beans cooked al dente, or with any other tasty green vegetable, such as green asparagus or broccoli.