Rosemary Risotto with Borlotti Beans

Select a high- quality risotto in a subtle flavour as the base for recipe. The savoury beans, heady rosemary and creamy mascarpone will transform a simple product into a feast. For an even more authentic risotto flavour, substitute half the water with white cooking wine. Serve with simple salad of rocket (arugula) and Parmesan shavings dressed with balsamic vinegar and plenty of freshly ground black pepper.


400g/14oz can
Borlotti beans

275g/10oz packet
60ml/4 tbsp vegan
5ml/ 1 tsp finely chopped
Freshly rosemary


1.Drain the beans, rinse under cold water and drain again. Process about two-third 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 vegetables stock packet instructions, using the suggested quantity of water.

3.Immediately the rice is cooked, stir in the bean purée. Add the reserved beans, with the 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.