Risotto with peas & broad beans

Risotto with peas & broad beans

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(5 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal476
  • fat28g
  • saturates16g
  • carbs44g
  • sugars4g
  • fibre4g
  • protein12g
  • salt0.92g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion or 2 shallots, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 175g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 100ml white wine
  • 600ml hot vegetable stock
  • 50g Parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 200g fresh peas, podded (about 1kg/2lb 4oz unpodded weight)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

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

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

Method

  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.

  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.

  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.

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Comments (6)

JoJoF's picture

This was Really delicious, will make again. The Portion size is very small, more like a starter size. I added some basil and mint which I happened to have in the garden and a little squeeze of fresh lemon at the end as well as double podding the beans a bit more effort but worth it.

mia2000's picture
3

This barely serves 2 as a main dish - definitely not 4. And watch the amount of Parmesan you add as it makes it taste very strong. I only added a fraction of the butter to make it healthier. And shouldn't the broad beans be squeezed out of their inner shells after cooking?

scimitar's picture

made this with beans and peas straight out of the garden, it was truly lovely.

barsbyc's picture
5

So simple, easy and delicious.

I added a packet of smoked salmon trimmings to it.
I had slightly more peas than broad beans and I used frozen.

I didn't have any white wine, so used 1/2 lemon juice and 1/2 sherry.

It served 2 adults, and 4 toddler portions.

preston1990's picture
4

Loved it, just wish I'd doubled the quantity for my family - the wanted seconds. Didn't put quite as much butter in though in an attempt to keep it a little healthy.

almira's picture
5

What a wonderful recipe. The freshness shone out and I was particularly happy to find it as we have a glut of broad beans now.

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