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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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