Make up a 1 litre of stock with a vegetable stock cube. Gently heat the oil in a large frying pan and stir through the rice until it becomes slightly translucent. Pour over a ladle of stock and gently simmer until the stock evaporates. Gradually add to the rice a ladle at a time stirring frequently. This will take between 20-25 minutes.
Meanwhile boil the beans for 3 minutes then drain. And toast the walnuts in a frying pan for a minute until lightly browned. Once the rice is tender stir through the pesto, beans, walnuts and half the parmesan. Scatter the remaining parmesan over the top to serve.
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