Broad Bean And Runner Bean Risotto
This vibrant and creamy risotto recipe combines the freshness of runner beans and the rich flavors of mascarpone and Parmesan cheese. With a comforting base of risotto rice cooked to creamy perfection, this dish is a delightful celebration of summer produce. Enjoy the medley of textures and flavors in each spoonful, enhanced with a hint of fresh herbs for a finishing touch.
— Constant Cookbook
Ingredients
- 150g/5½oz runner beans
- dash olive oil
- 1 large onion
- 300g/10½oz risotto rice
- 1 litre/1¾ pints vegetable stock
- 3 tbsp mascarpone
- 50g/2oz parmesan
- 200g/7oz cooked broad beans
- 3 knobs butter
- and freshly ground saltblack pepper
- 1 heaped tbsp chopped fresh herbs (a mixture of cherviltarragonchivesparsley
Instructions
- String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.
- 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.
- Stir in the rice and cook for a further 2-3 minutes, stirring continuously.
- 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.
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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