Mushroom & Green Bean Risotto

Heat olive oil in a large pot and fry the onions until translucent. Add garlic and sauté for another minute. Add in mushrooms and cook for 5 minutes until they are tender. Season with salt and pepper and stir periodically. Boil the green beans separately until almost cooked, then add to pot and cook together. Fold in the cooked bulgur to get a uniform mix. Pour in ½ cup of the broth, and cook until the liquid is absorbed. Stir occasionally. Repeat with remaining broth. Remove from heat and add cheese. Mix well until the cheese has all melted. Serve hot!