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Broad bean and runner bean risotto
Fruit and vegetables
150g/5½oz
runner beans
1 large
onion
, finely chopped
200g/7oz cooked
broad beans
1 heaped tbsp chopped fresh herbs (a mixture of chervil,
tarragon
, chives and flatleaf parsley)
Tins, packets and jars
300g/10½oz
risotto rice
Cooking ingredients
dash
olive oil
1 litre/1¾ pints
vegetable stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
3 tbsp
mascarpone
(optional)
50g/2oz
parmesan
(or similar vegetarian hard cheese), finely grated, plus extra to serve
3 knobs
butter
Back to recipe
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