Heat the grill and cook red peppers on all sides until the skin has blistered and lifted. Remove and place in a bowl with a lid on top until cool. When cooled, peel away skin and cut peppers into strips.
Melt butter and oil in a pan, add rice and garlic. Mix well. Add a ladleful of hot stock and stir well, simmer and repeat until all stock is added and the rice is just cooked.
Slice beans and add for the final 3 minutes of cooking. Stir in the rocket (save some to garnish) and pepper strips, mix well and serve topped with rocket and Parmesan.