Broad bean and runner bean risotto

1. 1

   String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.

2. 2

   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.

3. 3

   Stir in the rice and cook for a further 2-3 minutes, stirring continuously.

4. 4

   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.

5. 5

   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.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.