Broad Bean And Pea Risotto Recipe
Easy supper recipe using seasonal broad beans with peas
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