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Risotto with Peas and Broad Beans

We love risotto and we love the process of cooking it: after all, standing in front of the stove, stirring things, is one of our favorite things to do! This variation is delicious and not too heavily laden with cheese and butter, and the bright green vegetables add great texture and freshness. We like to serve this with Lemon-Rubbed Salmon for wonderful, cozy supper.

Risotto with Peas and Broad Beans

1 tbs. olive oil
3½ oz. cold butter (7 tbs.)
2 shallots or 1 small onion, chopped
6 oz. Arborio rice (¾ cup)
½ cup white wine
2½ cups hot vegetable stock
1¾ oz. grated Parmesan cheese (½ cup)
7 oz. frozen peas (1 cup)
7 oz. frozen broad or lima beans (1 cup)

Heat the oil and  3 tbs. butter in a large pan over medium heat. Add the shallot or onion and cook until soft and translucent, 4-5 minutes. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine, then let it bubble to evaporate the alcohol.

Begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring often. The rice should always be moist, but not swimming in liquid. The process of adding the stock should take about 16-20 minutes.

Bring a pan of salted water to a boil and blanch the peas and beans for 2-3 minutes. Drain. Remove the risotto from the heat, then stir in the veg, Parmesan, remaining butter, and salt and pepper.

One Comment Post a comment
  1. Jinny #

    This risotto is divine. Comfort food at its very best!

    February 14, 2016

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