Pea & broad been risotto

The simplest of risottos are often the best. This recipe is a must for a long summer evening and follows the principles of the basic risotto recipe - keep it simple!

Preparation: 20 minutes
Cooking: 20 minutes

You’ll need a pan.

Ingredients - serves two

  • 1.5ltr water
  • 1kg fresh garden peas (in pods)
  • 1kg fresh broad beans (in pods)
  • Vegetable stock cube or bouillon
  • 1 onion
  • 200g of Arborio risotto rice
  • Salt and fresh ground black pepper
  • Olive oil
  • 1 large glass of dry white wine (use whatever you like)
  • Large knob of butter
  • 2 tablespoons of grated parmesan cheese

Get cooking

Bring a pan containing 1.5 litres of water to the boil. While the water is heating, shell the peas and beans. Toss them into the pan of water once it comes to the boil, and simmer for three minutes. You want the vegetables al dente, so don’t over-do it! 

Drain the peas and beans but keep the water for stock. That bit is important so I’ll say it again; keep the water for stock! 

Pick out the broad beans and remove the husks. It’s easy, if a bit fiddly: just pinch a slit with your thumbnail and squeeze the bright green bean from the outer skin. It’ll be well worth the effort – those tough skins taste bitter. Set the vegetables aside and add a couple of teaspoons of bouillon or a stock cube to the water.

Fine chop the onion and simmer in olive oil until it begins to soften and turn a lovely golden colour. Throw in the rice and stir. Add a pinch of salt and fresh ground black pepper. Add the glass of wine, stir again. Pour in the stock a little at a time and stir well, simmering until all the stock is absorbed and the rice begins to soften. The more you stir the better this gets! 

Once the rice looses its nutty crunch, add the peas and beans and grated parmesan. Stir well, remove from heat and allow to stand for two or three minutes. Add the knob of butter and stir in before serving. Don’t forget to drink the rest of the wine!
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