Lunch/Dinner Creamy Broad Bean Risotto
Serves : 4
Preparation Time: 5-10 minutes
Cooking Time: 20-25 minutes
Ingredients
- 3 tbsp olive oil
- 1 onion, peeled and finely diced
- 2 cloves of fresh garlic, peeled and finely chopped
- 400g arborio rice
- 250ml dry white wine
- ½ litre vegetable stock, warmed
- 25g butter
- 100g Parmesan cheese, grated
- 500g fresh broad beans, podded and the beans blanched if liked
Method
-
Drizzle the oil into a large hot pan. Soften the onion and garlic cloves. Tip in the rice and stir for 5 minutes, then pour in the wine. Turn up the heat and stir until the wine has been absorbed into the rice. Add the warm stock slowly ladle by ladle until all the stock has been absorbed and the rice is ´al dente´.
-
Stir in the butter, cheese and vegetables stirring well. Season to taste.
-
Turn off the heat and serve immediately. Just simply serve with a rocket Salad. Enjoy.
To Vary
Great basic recipe to add blanched stems of asparagus or replace the broad beans with a freshly shucked peas.
At the end of cooking the onion and garlic stir fry 300g fresh diced Budgens British chicken into the pan just before adding the rice.
