Rosemary risotto with Borlotti Beans


400g/14 oz can borlotti beans

275g/10 oz packet vegetable risotto

60ml/4 tbsp vegan mascarpone cheese

5ml/1 tsp finely chopped fresh rosemary


1.Drain the beans, rinse under cold water and drain again. Process about two-thirds of the beans to a fairly coarse purée in a food processor or blender. Set the remaining beans aside.

2. Make up the risotto according to the packet instructions, using the suggested quantity of water.

3.immediately the rice is cooked, stir in the bean purée. Add the reserved beans, with mascarpone and rosemary, then season to taste. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavours fully.