Waitrose and Partners
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. 

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.


  • 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


  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 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.


Typical values per serving when made using specific products in recipe


2,080kJ/ 495kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating