1. First off add 2 tablespoons of extra virgin to a large heavy bottom pan, then soften your garlic and onions with bacon for about 5 minutes without colouring.
2. Boil a kettle and make a litre of stock (or heat up some homemade stuff (go you for making that!). Have this ready in a saucepan with a ladle or similar ready to add it to the rice.
3. Prep your beans by podding them and blanching in boiling water for 3 minutes, then pop them all and set aside.
4. Now add the rice to the bacon/onions/garlic and let the oily mix cover the rice with a good stir. Add your glass of wine and turn up the heat. Let it sizzle the booze off for a few minutes.
5. Ladle in the hot stock, and stir. Keep repeating this until all the stock has gone. You will need a few ladle's worth from a boiled kettle at the end of the stock too - just pure boiling water is fine at that stage, as there is a lot of flavour in there. This stock/stirring bit takes a while, about 20 minutes, so when you think your rice is done (nice and plump but still with a little bite to it), then you are ready to add the vegetables.
6. Turn off the heat. Add your shredded lettuce and beans, and very gently fold into the mix.
7. Squeeze of lemon, cream cheese, salt and pepper finish the dish off. Taste, and maybe add a little splash of boiling water to loosen - I just hate a stiff risotto, don't you?
8. Enjoy with wine and nothing more!