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.