Runner bean, broad bean & pecorino risotto

Put the stock in a pan and bring to the boil, blanch the runner and broad beans (or peas) in the stock for a minute then remove with a slotted spoon and refresh in cold water. Keep the stock warm over a low heat. Slip the broad beans from their skins, if liked.

Heat the oil and 15g butter in a large pan and gently sauté the leek, celery, fennel and a pinch of salt over a medium heat for 10-15 minutes, until soft. Stir in the rice for 2 minutes, then pour in the wine and stir until it is absorbed.

Add 2 ladles of stock at a time and stir the risotto regularly until all the liquid is absorbed. Add the stock like this until it is finished or the rice is al dente – about 20 minutes. Stir in the remaining 10g butter, plus the lemon zest and juice and pecorino; leave to stand, covered, for 5 minutes. Stir in the beans (and peas, if using), pile onto plates and top with pecorino.