Broad bean, pecorino & lemon risotto

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olive magazine

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Recipe by olive magazine

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1. Cook the shallots and garlic gently in a large knob of butter until soft. Add the rice and stir until all the grains are shiny. Turn up the heat then add the wine and bubble until absorbed.
2. Add the stock bit by bit until the rice is tender but still has a little bite. Stir in the broad beans with the remaining butter, most of the lemon zest and half the cheese. Serve topped with the rest of the pecorino and zest.

421 kcalories, protein 14.7g, carbohydrate 66.3g, fat 11.2 g, saturated fat 6.3g, fibre 5.9g, salt 2.88 g

Latest comments and suggestions

• KatNotts

  14 February 2008

  KatNotts rated and commented on this recipe

  

  Tasty recipe. I add some cooked chicken breast pieces when you add the beans and it makes it more a substantial meal. Be careful while cooking the shallots because if they start to caramelise, you'll end up with a brown risotto! Not remotely a problem in terms of taste, but it doesn't look quite so pretty.

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• MrsO

  29 June 2008

  MrsO rated and commented on this recipe

  

  I didn't use wine, and maybe this was the reason why I found this recipe really tasteless.... I would only try it again with the wine, and unless it tasted better I wouldn't make it again. Shame though, as it looks great on a plate!

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• Ileana

  17 June 2009

  Ileana rated this recipe

  

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Ingredients

• 1 lemon , zested
• 50g pecorino , grated
• 300g arborio rice
• 2 large knobs butter
• 1 glass white wine
• 200g cooked and double podded broad beans
• 1l vegetable stock or chicken stock fresh, cube or concentrate
• 4 shallots , finely chopped
• 1 garlic clove , crushed

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 1 lemon , zested
• 50g pecorino , grated
• 300g arborio rice
• 2 large knobs butter
• 1 glass white wine
• 200g cooked and double podded broad beans
• 1l vegetable stock or chicken stock fresh, cube or concentrate
• 4 shallots , finely chopped
• 1 garlic clove , crushed

421 kcalories, protein 14.7g, carbohydrate 66.3g, fat 11.2 g, saturated fat 6.3g, fibre 5.9g, salt 2.88 g

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