First of all wash and clean the green beans, then cut them into chunks and cook them for 7-8 minutes (they must be soft but compact) in boiling and lightly salted water, then drain them.

Meanwhile, sauté the chopped onion in a pan with a little butter, then add the rice and toast it, then blend with the wine.
Once the wine has evaporated, start cooking the rice, adding 1 ladle of broth at a time, stirring often.

When the rice is almost done, add the green beans, season with salt and pepper and finish cooking, then stir in the julienne grated provolone.

The risotto with green beans is ready: serve it immediately.

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