Risotto with peas & broad beans

Risotto with peas & broad beans

  • Rating: 5 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal476
fat28g
saturates16g
carbs44g
sugars4g
fibre4g
protein12g
low insalt0.92g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.16 ratings
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