• Home
  • Recipes
    • Soup Recipes
    • Dinner Recipes
    • Vegetarian Dinners
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Salad Recipes
    • Baking Recipes
    • Meal Plans
    • How To….
    • Preserves and Sauces
  • Recipe Collections
    • 7 Crumble Recipes
    • 7 Apple Dessert Recipes
    • 7 Easy Beef Mince Recipes
    • 7 Lentil Recipes
    • 7 Friday Night Supper Ideas
    • 7 Flexible Recipes For Meat Eaters And Vegetarians
    • 7 Recipes To Cook With Children
    • 7 TV Dinners
    • 7 Make Ahead Meals For A Self-Catering Holiday
  • Life, Food And Everything
  • Penny’s Blog
  • My Story
  • Contact

Risotto With Broad Beans and Peas

June 21, 2020 Penny Leave a Comment

  • Tweet
  • Share
  • Pin It
  • 0
Jump to Recipe Print Recipe
broad beans and peas with risotto rice
Broad Bean And Pea Risotto

Broad Bean Recipes

When broad beans (also known as fava beans) are in season in early summer, you may be looking for Broad Bean recipes to make the most of them. The small, early season beans are the best. When they are young they do not have the hard outer layer in the bean that they develop later in the season and they can be incredibly sweet and juicy.

Broad beans can be a delicious part of a supper meal, like in this bean and pea risotto recipe

Ideally buy your broad beans from local green grocers or Farmers Markets for the very best juicy ones, rather than the supermarket. You will really taste the difference. Or if you are a gardener, it seems that broad beans are easy to grow and are beneficial to have in your garden. I am not an experienced gardener and will certainly leave it to the experts to explain more about growing broad beans

Healthy And Tasty Broad Beans

Fresh, young beans in the pod
Young Broad Beans
There is little doubt that like all beans, broad beans are incredibly good for you being high in fibre, protein and vitamins.

It is important not to overcook the beans so they retain their fresh taste and their nutrients. They only need a few minutes boiling, if you are eating them plain as a side vegetable.

Broad beans, along side cauliflower, have had a bad press. If you have experienced large, tough and bitter beans in the past, it is hard to be persuaded to try again. So if that is the case, do let this recipe attempt to change your mind about them.

Classic, Easy Risotto

Risottos are always a good way to use vegetables and mix together your favourite. Adding the cheese, herbs and stock brings extra flavour. The recipe below calls for risotto – arborio rice. This is best for its short grains and chewy, creamy texture. However you can use any rice such as long grain or basmati rice – it is really a matter of personal taste.

When cooking keep adding the stock gradually throughout the cooking as the rice absorbs the liquid. Be prepared to a bit more than the recipe says, if it seems to require it, to ensure the rice is thoroughly cooked and you have some moisture in the finished risotto.

Vegetarian Risotto

If you are cooking for vegetarians, be sure to use vegetarian cheese. Parmesan contains rennet, an animal based substance. In the strict sense, there is no such thing as vegetarian parmesan, since parmesan cheese must contain animal rennet to qualify for the name. However, it is possible to get ‘parmesan-style’ cheese that is suitable for vegetarians.

Risotto With Any Vegetable

This recipe can be adapted to use other vegetables – mushrooms, courgettes, sweetcorn, green or red peppers. Choose your vegetables and make a risotto. Nuts, such as cashew nuts is a good addition and adds protein too! Vary the flavourings according to taste. And if you have some leftover it will keep in the fridge for a few days and is delicious re-heated.

Just a word on blanching. This simply means plunging the beans into a large pan of boiling water for just 30 seconds so they do not require much cooking in the rice, as most of the stock will have been absorbed.

More Risotto Recipes

cashew nuts and peas in risotto rice
Cashew Nut Risotto
portion of rice with leek and cauliflower
Leek Risotto
portion of mushroom risotto
Mushroom Risotto
rice and butternut squash
Butternut Squash Risotto

broad beans and peas with risotto rice

Broad Bean And Pea Risotto Recipe

Easy supper recipe using seasonal broad beans with peas
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine British
Servings 4
Calories 492 kcal

Equipment

  • Large frying pan

Ingredients
  

  • 1 onion peeled and chopped
  • 2 garlic cloves peeled and sliced
  • 2 tablespoons olive oil
  • 300 g risotto rice (arborio)
  • 1 litre vegetable stock
  • 500 g broad beans removed from the pod
  • 150 g frozen peas or fresh podded peas
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 100 g Parmesan cheese

Instructions
 

  • Heat the oil in a large frying pan
  • Add the onion and fry until soft
  • Add the garlic and cook for a minute
  • Add the rice, stirring to coat with remaining oil and cook for 2-3 minutes
  • Add half the stock and continue adding more when it is almost all absorbed - takes about 20 minutes
  • Add the paprika and cumin and stir
  • When the risotto is nearly cooked, blanche the broad beans
  • Add the beans and peas to the risotto, adding more stock if necessary
  • Once the beans and peas are cooked (about 5 minutes), stir in the Parmesan cheese
  • Add ground black pepper to taste
Keyword easy supper

Vegetarian Dinner Recipes Risotto Recipes

Print Friendly, PDF & EmailPrint Recipe

Comments

  1. Hannah says

    June 12, 2012 at 7:01 pm

    This broad bean risotto is the first I’ve ever made – and it was delicious! I’ve made it a couple of times now and love how simple it is. It’s even nice re-heated – I ate it for 3 days in a row! I also made it with asparagus instead of peas which was yummy.

    Reply
    • penny says

      June 12, 2012 at 7:14 pm

      Thanks Hannah – it’s one of my favourites too – especially with the early, tender broad beans. And I have been amazed at how lovely it is reheated too! I am glad it works so well with asparagus too.

      Reply

Leave A Review Or Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe & Ingredient Search

Hello!

Penny's Portrait

Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

I hope you enjoy them!

Disclaimer

I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item. The price to you is the same. This helps to fund this website.

Most Popular Recipes

Eve's Pudding
Lemon Mousse
Oatcakes
Stuffed Marrow With Beef Mince
Blackberry Crumble
Rock Cake Recipe
Date And Walnut Cake
Cut And Come Again Fruit Cake
Easy Lentil Bake
Chicken, Bacon And Leek Pie

Follow Me

  • Facebook
  • Pinterest
  • Twitter

Copyright © 2023 · Daily Dish Pro on Genesis Framework · WordPress · Log in