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Runner bean, broad bean & pecorino risotto
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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.
The combination of fennel, leek and celery gives the base of this risotto a good boost of flavour.
This recipe appeared within the February 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in Thu Feb 01 14:24:18 GMT 2018.