Runner bean, broad bean & pecorino risotto

Name: Runner bean, broad bean & pecorino risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1¼ L fresh vegetable stock; 200 g 200g Waitrose Little Runner Beans, sliced into 1cm strips; 200 g frozen broad beans (or frozen peas); 1 tbsp olive oil; 25 g unsalted butter; 1 leek, finely sliced; 1 celery stalk, finely diced; 1 small fennel bulb, finely diced; 300 g arborio rice; 175 ml dry white wine; ½ lemon, zest and juice; 40 g pecorino, finely grated, plus extra shavings to serve

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

4 out of 5 stars(1) Rate this recipe

HealthyLow fat

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins
Plusstanding

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1¼ L fresh vegetable stock
200g 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

Method

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.
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.
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 finished 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.