Broad Bean and Runner Bean Risotto

A simple, low-stir summer risotto featuring fresh runner beans, broad beans, and creamy mascarpone topped with fresh garden herbs.

Easy Vegetarian Summer Broad Beans Risotto Runner Beans

Estimated Nutrition

Calories

546.1

kcal / serving

2184.5 kcal total

Carbs

68.7g

per serving

274.6 g total

Fat

22.1g

per serving

88.2 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Mascarpone

optional

Parmesan

finely grated, plus extra to serve

knob

Butter

GrainsCereals

300

Risotto Rice

LegumesPulses

200

Broad Bean

cooked

Liquids

Vegetable Stock

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chervil

heaped, chopped, part of herb mixture

tbsp

Tarragon

heaped, chopped, part of herb mixture

tbsp

Chive

heaped, chopped, part of herb mixture

tbsp

Flat leaf Parsley

heaped, chopped, part of herb mixture

OilsFats

dash

Olive Oil

Vegetables

150

Runner Beans

strung and sliced into 2cm pieces

piece

Onion

large, finely chopped

Method

Add rice and stir continuously for 3 minutes.

Fold in mascarpone, parmesan, butter, beans, and seasoning, then garnish with herbs.

Add stock, cover, and cook for 17 minutes until rice is tender.

Boil the sliced runner beans in water until tender, then drain and set aside.

Soften the chopped onion in olive oil over low heat for 4 minutes.