Step 1

Cook risoni in a large saucepan of boiling water until tender; drain.

Step 2

Meanwhile, heat oil in a deep large saucepan over medium heat; cook leek and garlic, stirring, 5 minutes or until leek is softened. Increase heat to high, add wine; cook, stirring, until liquid is almost evaporated.

Step 3

Add canned beans and stock to pan; bring to the boil. Add green beans, reduce heat; simmer, stirring occasionally, 3 minutes or until just tender. Stir in risoni until heated through. Stir in rind, juice, parsley and parmesan. Season to taste. Sprinkle with a little extra parmesan, if you like.