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broad beans and peas with risotto rice

Broad Bean And Pea Risotto Recipe

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


  • Large frying pan


  • 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


  • 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