Broad Bean Risotto
User Reviews
5
Broad Bean Risotto
Description
This Broad Bean Risotto features blanched and peeled broad beans paired with tender cubed zucchini cooked alongside shallots, garlic, and thyme. The risotto rice is toasted briefly in the fragrant mixture, then simmered with a gradual addition of hot vegetable stock and a splash of dry white wine, which imparts light acidity. The slow cooking and continual stirring develop a creamy texture while preserving a slight bite to the rice.
Once the rice has absorbed the liquid and reached a thick consistency, the shelled broad beans and grated Parmesan cheese are stirred in, enriching the dish with a nutty, creamy flavor. The use of quality vegetable stock and hot liquid ensures proper cooking and flavor absorption throughout.
To serve, this risotto works well as a main vegetarian dish or as a side. The notes recommend close attention during cooking since risotto requires steady stirring. If white wine is unavailable or undesired, substituting it with additional vegetable stock is advised, and seasoning with freshly ground black pepper enhances the final flavor.
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 shallot finely diced
- 1 clove garlic minced
- ½ teaspoon thyme or oregano, dried
- ¾ cup risotto rice 150g
- ⅓ cup white wine 75ml, dry
- 3 ¼ cups vegetable stock 750g (enusure it’s hot)
- black pepper freshly ground
- ¼ cup Parmesan Cheese 20g (or vegetarian alternative), plus extra to serve, grated
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
- Stir constantly during cooking to achieve creamy risotto.
- Use hot vegetable stock to help rice cook evenly and absorb flavors.
- If avoiding alcohol, replace white wine with extra stock.
- Season with freshly ground black pepper to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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