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)

Directions

• 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.