Broad bean and runner bean risotto
Method
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String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.
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Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened.
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Stir in the rice and cook for a further 2-3 minutes, stirring continuously.
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Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender.
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Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve.
Ingredients
- 150g/5½oz runner beans
- dash olive oil
- 1 large onion, finely chopped
- 300g/10½oz risotto rice
- 1 litre/1¾ pints vegetable stock
- 3 tbsp mascarpone (optional)
- 50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
- 200g/7oz cooked broad beans
- 3 knobs butter
- salt and freshly ground black pepper
- 1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley)
Shopping List
Broad bean and runner bean risotto
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled