5 from 14 votes
Broad Bean Risotto
Broad Bean Risotto is a creamy rice dish enriched with blanched and peeled broad beans and diced zucchini. It uses a combination of olive oil, butter, shallots, garlic, and thyme for aromatic depth, with grated Parmesan stirred in at the end for a savory finish. The risotto is cooked slowly with hot vegetable stock and white wine, resulting in tender, slightly al dente rice with a rich, vegetal flavor and a subtle herbal note.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
297 kcal
Course:
Lunch, Dinner, Brunch
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 297
% 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.