- 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)
- String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.
- Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened.
- Stir in the rice and cook for a further 2-3 minutes, stirring continuously.
- Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender.
- Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve.