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

	Per Serving	Total
Calories	546.1 kcals	2184.5 kcals
Carbohydrates	68.7 grams	274.6 grams
Fat	22.1 grams	88.2 grams
Protein	18.2 grams	72.8 grams

Cook Time

25 mins

Produces

4 people

Allergies

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

Steps

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.
Add rice and stir continuously for 3 minutes.
Add stock, cover, and cook for 17 minutes until rice is tender.
Fold in mascarpone, parmesan, butter, beans, and seasoning, then garnish with herbs.