Runner bean, broad bean & pecorino risotto

Runner bean, broad bean & pecorino risotto

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

    HealthyLow fat
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins
  • Plusstanding

Ingredients

  • 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