Broad Bean Risotto

Broad Bean Risotto

A simple seasonal risotto celebrating fresh farm produce. Sweet broad beans, gently softened shallots and garlic, finished with flat-leaf parsley and Parmigiano Reggiano for richness.

Ingredients (serves 4)

• 300g fresh broad beans, podded (about 1kg in pods)
• 2–3 shallots, finely diced
• 2 cloves garlic, finely chopped
• 300g risotto rice (Arborio or Carnaroli)
• 1.2 litres hot vegetable stock
• 60g Parmigiano Reggiano, finely grated (plus extra to serve)
• Small bunch flat-leaf parsley, chopped
• 40g butter
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• Optional: squeeze of lemon juice

Method

1. Prepare the broad beans
2. Bring a pan of salted water to the boil. Cook the podded beans for 2–3 minutes, then drain and cool. Slip off the outer skins for a sweeter, brighter result.
3. Soften the base
4. In a wide heavy pan, gently cook the shallots in olive oil and half the butter for 5–7 minutes until soft but not coloured. Add the garlic and cook for another minute.
5. Toast the rice
6. Stir in the risotto rice and cook for 1–2 minutes until the grains look slightly translucent at the edges.
7. Add stock gradually
8. Add a ladle of hot stock and stir continuously until absorbed. Continue adding stock ladle by ladle, stirring often, for about 18–20 minutes until the rice is creamy but still has a slight bite.
9. Finish the risotto
10. Stir in the peeled broad beans and cook for 2–3 minutes. Remove from the heat and beat in the remaining butter, grated Parmigiano Reggiano, and chopped parsley.
11. Season and serve
12. Season to taste with salt, pepper, and a squeeze of lemon if desired. Serve immediately with extra Parmesan.