Summer Leek, Broad Bean and Runner Bean Risotto
Ingredients - serves 4
1 large leek
200g cooked broad beans
150g runner beans
Olive oil
300g risotto rice
1 and 3/4 pint vegetable or chicken stock
2 tbsp crème fraîche
Freshly ground black pepper
1 heaped tbsp chopped fresh herbs-oregano, chives and parsley
Method
To make this delicious summer risotto, string the runner beans and slice them into 2cm pieces, then cook in a saucepan of boiling water until tender. Drain and set aside. Heat the olive oil in a large saucepan, then add the leek and cook over a low heat for 3-4 minutes, or until softened. Season well with black pepper. Stir in the rice and broad beans and cook for a further 1 minute, stirring continuously. Pour in the stock and stir. Cook over a medium heat for 15 minutes, or until the rice is just tender. Stir in the creme fraiche and season with black pepper, then cook for a further 5 minutes. Stir in the chopped herbs, then serve.