Name: Risotto with peas & broad beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 100g cold butter diced; 1 small onion or 2 shallots, chopped; 175g risotto rice; 100ml white wine; 600ml hot vegetable stock; 50g parmesan or vegetarian alternative, finely grated; 200g fresh peas podded (about 1kg/2lb 4oz unpodded weight); 200g broad beans podded (about 1kg/2lb 4oz unpodded weight)

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Risotto with peas & broad beans

Risotto with peas & broad beans

Angela Hartnett

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.24 ratingsRate

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Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green salad with buttermilk dressing

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
100g cold butter

diced
1 small onion

or 2 shallots, chopped
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g parmesan

or vegetarian alternative, finely grated
200g fresh peas

podded (about 1kg/2lb 4oz unpodded weight)
200g broad beans

podded (about 1kg/2lb 4oz unpodded weight)

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Nutrition: per serving

kcal476
fat28g
saturates16g
carbs44g
sugars4g
fibre4g
protein12g
salt0.92g

low

Method

step 1

Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
step 2

Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
step 3

Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.

Recipe from Good Food magazine, May 2011

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A star rating of 4.7 out of 5.24 ratings

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