Broad Bean Risotto
User Reviews
5.0
21 reviews
Excellent
Broad Bean Risotto
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You'll love this Broad Bean Risotto with zucchini! It's easy to make and is packed with flavor.
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Ingredients
- 2 ½ ounces broad beans (75g) blanched and peeled broad beans *see step1
- ½ pound zucchini (250g) courgettes
- 2 tablespoons olive oil
- 1 teaspoon butter
- 2 shallots finely diced
- 1 clove garlic minced
- ½ teaspoon dried thyme or oregano
- ¾ cup risotto rice 150g
- ⅓ cup dry white wine 75ml
- 3 ¼ cups vegetable stock 750g (enusure it’s hot)
- freshly ground black pepper
- ¼ cup grated Parmesan cheese 20g (or vegetarian alternative), plus extra to serve.
Instructions
Prepare the broad beans:
- Add the broad beans to a pot of salted water, and boil for 5 minutes or until tender. Drain, run under cold water and drain again.
- Remove the broad beans from their tough grey shells by ripping a hole and popping the bright green broad beans out. Discard the tough shells.
For the risotto:
- Chop the zucchini/courgettes into ½ inch cubes.
- Heat the oil and butter in a large pot over a medium heat, then add the shallots and courgettes and fry, stirring often, for 3 minutes. Stir in the garlic and thyme and cook for a further minute.
- Stir in the rice and cook, stirring, for 3 minutes.
- Add the white wine and let it sizzle for a few minutes and evaporate a little.
- Stir in a ladelful of the hot vegetable stock and stir for a few minutes until it’s absorbed. Continue, a ladelful at a time and stirring constantly, until all of the stock is absorbed and the risotto is thick - about 25 minutes.
- Stir in the shelled broad beans and parmesan and heat through for a minute or so. Taste and season with a little pepper if desired.
- Serve topped with more parmesan cheese.
Notes
- Risotto is a dish that requires your full attention to stir continually, so make sure you're clear of distractions for at least 30 minutes. Try listening to a podcast while you stir!
- The white wine adds a lovely acidity to the dish, but if you don't have any on hand or do not prefer using alcohol, feel free to omit it and use a little of the vegetable stock.
- It's important to use a good quality vegetable stock for the best flavor. You also want to make sure it's hot before adding it to the dish so it absorbs into the rice quickly.
- Don't forget to season! A little ground black pepper goes a long way in enhancing the flavors of this dish.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
8mg
(3%)
Sodium
890mg
(37%)
Potassium
296mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
613IU
(12%)
Vitamin C
12mg
(13%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 890mg | 37% |
| Potassium | 296mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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