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    Runner bean, broad bean & pecorino risotto

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    Runner bean, broad bean & pecorino risotto

    • Low Fat
    • Preparation time: 10 minutes, plus standing
    • Cooking time: 40 minutes
    • Total time: 50 minutes, plus standing

    Serves: 4


    1-1.25 litres fresh vegetable stock
    200g Waitrose Little Runner Beans, sliced into 1cm strips
    200g frozen broad beans (or frozen peas)
    1 tbsp olive oil
    25g unsalted butter
    1 leek, finely sliced
    1 celery stalk, finely diced
    1 small fennel bulb, finely diced
    300g arborio rice
    175ml dry white wine
    ½ lemon, zest and juice
    40g pecorino, finely grated, plus extra shavings to serve


    1. Put the stock in a pan and bring to the boil, blanch the runner and broad beans (or peas) in the stock for a minute then remove with a slotted spoon and refresh in cold water. Keep the stock warm over a low heat. Slip the broad beans from their skins, if liked.

    2. Heat the oil and 15g butter in a large pan and gently sauté the leek, celery, fennel and a pinch of salt over a medium heat for 10-15 minutes, until soft. Stir in the rice for 2 minutes, then pour in the wine and stir until it is absorbed.

    3. Add 2 ladles of stock at a time and stir the risotto regularly until all the liquid is absorbed. Add the stock like this until it is fi nished or the rice is al dente – about 20 minutes. Stir in the remaining 10g butter, plus the lemon zest and juice and pecorino; leave to stand, covered, for 5 minutes. Stir in the beans (and peas, if using), pile onto plates and top with pecorino.


    Cook’s tip
    The combination of fennel, leek and celery gives the base of this risotto a good boost of flavour. 

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    This recipe appeared within the February 2018 recipe card collection.
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