Monday, 3 August 2009
Pea & Broad Bean Risotto
Firstly, do not be put off by the broad beans in this recipe! They are a really delicious vegetable if you know what to do with them. If you remove the grey, leathery outer skin there is a delicate, vibrant green treasure inside!
1 tblsp olive oil
2 cloves garlic, sliced, or chopped
250g risotto rice
1/2 litre vegetable stock, boiling
75ml white wine (optional)
100g Parmesan cheese, grated
150g frozen/fresh peas
100g frozen/fresh broad beans
Cook the broad beans in boiling water for 2 minutes, drain and rinse under cold water. Gently nick the broad bean skin with your finger nail and squeeze out the bright green bean, discard the skins.
Melt the butter in a large frying pan, add the olive oil and garlic and cook gently for 2-3 mins without colouring the garlic. Add the rice and continue to cook over a medium heat for 2 mins. Add the white wine to the pan and cook untill it has been adsorbed. Add the boiling stock a ladleful at a time, stirring continuously and only adding more stock when the previous stock has been absorbed. Continue adding stock over a medium heat untill you have added nearly all of the stock. This will take 10-15 mins. At this point stir the peas and broad beans into the rice, continue adding stock untill the rice is tender, and creamy. Stir in 2/3's of the Parmesan and serve. Sprinkle the remaining Parmesan over the risotto. Serve with a fresh green salad, or slices of tomato and mozerella drizzled with olive oil and balsamic vinegar. This dish is really worth the effort!
If you have any risotto left over, look for my recipe for risotto balls - one of my favourites! (should be online tomorrow - depending what time my husband gets home from work)