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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.

EasyVegetarianSummerBroad BeansRisottoRunner 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
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
3
tbsp
Mascarpone
optional
50
g
Parmesan
finely grated, plus extra to serve
3
knob
Butter
GrainsCereals
300
g
Risotto Rice
LegumesPulses
200
g
Broad Beans
cooked
Liquids
1
l
Vegetable Stock
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Chervil
heaped, chopped, part of herb mixture
1
tbsp
Tarragon
heaped, chopped, part of herb mixture
1
tbsp
Chives
heaped, chopped, part of herb mixture
1
tbsp
Flat leaf Parsley
heaped, chopped, part of herb mixture
OilsFats
1
dash
Olive Oil
Vegetables
150
g
Runner Beans
strung and sliced into 2cm pieces
1
piece
Onion
large, finely chopped

Method

1
2
3
4
5