Photo: K8
Broad bean and runner bean risotto
11 ingredients
30 min + 30 min
Serves 4
openrecipes
This is a wonderful summer dish and perfect for using up a glut of runner beans. This recipe cuts out all the usual stirring in a risotto making it really easy too.
Estimated Nutrition (whole recipe, rough)
707
Calories
17g
Protein
46g
Fat
58g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bean | not in our table | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g/5½oz runner beans
- dash olive oil
- 1 large onion
- 300g/10½oz risotto rice
- 1 litre/1¾ pints vegetable stock
- 3 tbsp mascarpone
- 50g/2oz parmesan
- 200g/7oz cooked broad beans
- 3 knobs butter
- and freshly ground saltblack pepper
- 1 heaped tbsp chopped fresh herbs (a mixture of cherviltarragonchivesparsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes