Broad Bean Risotto

Broad Bean Risotto

This Broad Bean Risotto is a creamy delight that celebrates the lush greenery of spring. Packed with the goodness of broad beans, peas, and runner beans, this dish is not just comforting but also rich in plant-based protein, fibre, and vitamins. The risotto is gently cooked with a continuous addition of warm stock and finished with feta and mint-infused oil, offering a perfect balance of creamy texture and refreshing flavors, ideal for a vibrant spring meal.

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  • What you need:

    • 250 g broad beans, shelled  
    • 50 g butter, divided  
    • 3 tbsp olive oil, divided  
    • 1 tbsp fresh mint, chopped  
    • 1 onion, finely chopped  
    • 2 garlic cloves, crushed  
    • Fresh thyme, lemon zest, bay leaf  
    • 150 g Arborio rice  
    • 150 ml dry white wine  
    • 750 ml hot vegetable stock  
    • 100 g peas  
    • 100 g asparagus, chopped  
    • 100 g runner beans, sliced  
    • 100 g feta cheese, crumbled  
    • Salt and freshly ground black pepper  

  • How to do it:

    1. Prepare broad beans: Boil the broad beans for 1 minute, cool, peel, and set aside.  
    2. Infuse oil: Combine 2 tablespoons of olive oil with chopped mint.  
    3. Cook vegetables: Melt half the butter with the remaining olive oil in a pan. Sauté onion and garlic until soft.  
    4. Prepare the risotto base: Add thyme, lemon zest, bay leaf, and rice, cooking until rice is glossy.  
    5. Add liquids: Introduce wine, let reduce, then add stock gradually, stirring until each addition is absorbed, about 15 minutes.  
    6. Cook runner beans: Boil runner beans for 3 minutes, season with pepper, and toss with butter.  
    7. Finish the risotto: Remove herbs and zest, add broad beans, peas, asparagus, and any remaining stock. Cook for 3 more minutes. Incorporate feta, check seasoning.  
    8. Serve: Mix in the rest of the butter, spoon into bowls, drizzle with mint oil, top with runner beans, and optionally, Parmesan. 

     
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