Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure? … Check This Amazing Recipe: Broad bean and runner bean risotto
How to Make Broad bean and runner bean risotto
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Dietary:
Vegetarian
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
- salt and freshly ground black pepper
- 1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon
Method
-
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.
