Risotto with peas & broad beans

Risotto with peas & broad beans

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level



Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 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, 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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  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.

Recipe from Good Food magazine, May 2011

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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
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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
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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
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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
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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.