1 bulb fennel
2 tsp fresh thyme
2 cloves garlic
100g quick cook Italian spelt
1 tin butter beans
1 tsp mushroom powder or dried porchini mushrooms (Not essential)
1 Lt vegetable stock
100g french beans
Juice 1/2 lemon
For herby breadcrumbs;
2 tbsp fresh chopped parsley
Few sprigs fresh fennel leaves
Heat a little olive oil in a non-stick pan. Slice the fennel, and cook in the pan for 5-10 minutes until caramelised.
Meanwhile, drain the butter beans and blend them until smooth.
Finely chop the thyme and garlic, and add to the fennel for a few minutes.
Add the spelt, blended butter beans, mushroom powder and some stock. Cook on a low heat for 20 minutes, regularly stirring and adding more stock.
Once the spelt is cooked, trim and half the french beans. Add into the pan and cook for a further 10 minutes. You may need to add more water.
For the breadcrumbs, heat a little olive oil in a frying pan and add the breadcrumbs, parsley and fennel. Gently toast for around 5 minutes until golden.
Finish the risotto off with the lemon juice, and serve sprinkled with breadcrumbs.