Rosemary risotto with Borlotti Beans

Ingredients: 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 Method: 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.Continue reading “Rosemary risotto with Borlotti Beans”