Broad bean, pecorino & lemon risotto

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• 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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• Smurfette

  15 March 2010

  Smurfette rated this recipe

  

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• juje

  21 July 2010

  juje rated and commented on this recipe

  

  Loved this recipe, but felt it needed more lemon as my zest wasn't strong enough. I also used three cloves of garlic, and omitted the wine (what we had!). Served it with fresh lemon squeezed over, and it really lifted the flavour. Simple. light. Delicious.

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• juje

  21 July 2010

  juje commented on this recipe

  Loved this recipe, but felt it needed more lemon as my zest wasn't strong enough. I also used three cloves of garlic, and omitted the wine (what we had!). Served it with fresh lemon squeezed over, and it really lifted the flavour. Simple. light. Delicious.

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• Leanne

  31 July 2010

  Leanne rated and commented on this recipe

  

  Nice and easy after-work dish.

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• James Ewart

  13 July 2011

  James Ewart commented on this recipe

  I would suggest using a bit of vermouth (Noilly Prat) it gives more flavour than wine.

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• JennyH

  23 August 2012

  JennyH rated and commented on this recipe

  

  Even though broad beans are one of my favorite veg, I thought this was totally bland would not bother again.

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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

Ready in 1 hour

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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