Broad bean and pea risotto

Person Author: Lajos Szabo Calender June 26, 2012 Posted Tags: , , Comment 1 Comment

Aquadulce claudia broad beans are doing well and provided a good harvest again. Peas are also growing strong and managed to pick a few pods, just enough for a meal, lovely small and sweet. You will also need some fresh onion and garlic from the garden, well or the shops but I just could not wait and pulled an onion which is fine, the garlic is not quite ready yet but you can eat it at any stage it’s your choice.

Risotto

500 g broad beans

200 g peas

1 onion

4 gloves of garlic

500 g of risotto rice

salt, pepper

1 litre of vegetable stock

fresh parsley

parmesan cheese

glass of white wine

butter and bit of olive oil

Chop the onions and garlic and fry in a large pan in the butter and olive oil, I know it could sound strange but I found that it gives the best taste if you use a bit of butter and olive oil for frying. Add the rice and fry it for a few minutes on low heat. When the rice all heated through add the wine and after about 30 seconds you can start adding the hot stock. Don’t pour the stock on the rice but add it gradually as the rice needs it as it cooks; this will ensure that your rice will be nice and sticky.

In a separate frying pan fry the broad beans and peas slowly, this will take about 15 minutes, depending on how big the beans are. After all cooked mix the beans and peas into the rice with some parmesan. Garnish with more cheese and a bit of fresh parsley.

 

One Response to “Broad bean and pea risotto”

  • Elaine Kelleher:

    That sounds really scrummy, my broad beans are only about 2″ high, so I guess I will have to wait a bit to try the receipe. Thank you.

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