Broad bean and runner bean risotto
Ingredients
- 150g/5½oz runner beans
- Dash olive oil
- 1 large onion, finely chopped
- 300g/10½oz risotto rice
- 1 litre/1¾ pints vegetable stock
- 3 tbsp mascarpone (optional)
- 50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
- 200g/7oz cooked broad beans
- 3 knobs butter
- Salt and freshly ground black pepper
- 1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley)
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