Broad Bean Risotto
Broad Bean Risotto
Preparation Time:10 minutes
Cooking Time:25 minutes
Level of Difficulty:Easy
Servings:2
Ingredients
- 1 shallot and 1 clove of garlic
- 1 clove of garlic
- 1oz of butter
- 250g of Arborio rice
- 50ml of white wine
- 1 litre of fresh vegetable stock
- 280g of shelled broad beans
- 100g of Parmesan cheese
- 10g of flat leaf parsley
- 100g of mascarpone
Method
- Peel and finely chop the shallot & the clove of garlic. Sweat in a pan with the butter, but don’t colour. Add the Arborio rice to the pan with the onions and seal for about 30 seconds over a low heat.
- Add the white wine to the pan and cook for a further few seconds. Before adding warm vegetable stock little by little while stirring.
- Simmer for about 16 minutes then add the broad beans and cook for 6 more minutes remembering to keep adding the stock little at a time NOT all at once.
- Grate the Parmesan cheese and chop up the flat leaf parsley.
- Mix the mascarpone and the Parmesan into the risotto with the parsley and season well.
- To serve put the risotto on to the centre of the plate and top with a little grated Parmesan and drizzle with a little olive oil and serve immediately.
