Broad Bean and Pea Risotto

Broad Bean and Pea Risotto – Sue Lancey

Serves 2

150g broad beans

500ml veg. stock

25g unsalted butter

2 cloves garlic, finely chopped

½ 50g bunch spring onions finely chopped

110g Arborio rice

ḱḱ60ml white wine

75g garden peas

15g Parmesan, finely grated

1.   Blanch the broad beans in boiling water for 2 mins.  Drain, refresh in cold water, drain again and slip out of their skins.

2.   In a large saucepan, heat the vegetable stock to simmering point and keep warm over a low heat.

3.   In another saucepan, melt the butter over a medium-high heat, add the garlic and spring onions and sauté until soft.

4.   Add the rice and stir until all the grains are coated in butter.   Stir for 2 mins. until it looks translucent.

5.  Pour in the white wine, stirring.   Once it has almost absorbed, stir in a ladleful of hot stock.   Continue like this for 20 to 25 mins. until the rice is creamy and al dente.   

6.   When the stock is absorbed, stir in the peas and broad beans.   Season and garnish with the Parmesan to serve.