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Broad bean and runner bean risotto
- 150g/5oz runner beans
- dash olive oil
- 1 large onion
- 300g/10oz risotto rice
- 1 litre/1 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:View on BBC Food
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