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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,080kJ/ 495kcals
Fat
13.4g
Saturated Fat
6g
Carbohydrates
68g
Sugars
6.5g
Fibre
8.1g
Protein
13.3g
Salt
0.4g
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