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Pea and broad bean risotto

Name: Pea and broad bean risotto
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: Dash vegetable oil; 1 large onion, finely chopped; 4 garlic cloves, finely sliced; 300g risotto rice; 200ml dry white wine; 1 litre vegetable stock, hot (or chicken stock); 300g frozen peas, defrosted; 3 mint sprigs, leaves picked; Handful spinach (optional, see Know How); 100g broad beans, fresh or frozen (podded weight); Finely grated zest 1 lemon, plus a squeeze juice; 60g unsalted butter, diced; 30g parmesan or veggie equivalent, finely grated

By: Pollyanna Coupland
Food producer, delicious.

Published: 20 Jul 23
Updated: 18 Mar 24

This vibrant pea and broad bean risotto celebrates the flavours of summer. It’s ultra-creamy, making it a brilliant – and pretty special – vegetarian main course for a laid-back summer dinner. Want to get that luscious green colour? See our tips for how to achieve it.

Need a vegan option? Try our plant-based leek and watercress risotto.

Easy
July 2023

Test kitchen approved

Serves 4
Hands-on time 45 min

Need a vegan option? Try our plant-based leek and watercress risotto.

Nutrition: per serving

Calories: 596kcals
Fat: 19g (10g saturated)
Protein: 20g
Carbohydrates: 73g (8.7g sugars)
Fibre: 7.6g
Salt: 1.1g

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Ingredients

Dash vegetable oil
1 large onion, finely chopped
4 garlic cloves, finely sliced
300g risotto rice
200ml dry white wine
1 litre vegetable stock, hot (or chicken stock)
300g frozen peas, defrosted
3 mint sprigs, leaves picked
Handful spinach (optional, see Know How)
100g broad beans, fresh or frozen (podded weight)
Finely grated zest 1 lemon, plus a squeeze juice
60g unsalted butter, diced
30g parmesan or veggie equivalent, finely grated

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Method

Heat a dash of oil in a large saucepan over a medium heat. Add the onion and 3 of the sliced garlic cloves and gently cook for 7 minutes until soft and translucent. Tip in the rice, stir for a few minutes, then pour in the wine and cook until all the liquid is absorbed, stirring constantly.
Add a ladle or two of hot stock and stir until the liquid has absorbed, then add a ladle more stock. Repeat the process until you’ve used up all the stock and the rice is cooked perfectly – tender but with a little bite. Don’t rush this process and stir often – this releases the starch in the rice, giving your risotto that signature creamy texture.
While you cook the risotto, put 200g of the defrosted peas in a blender with the remaining sliced garlic clove, the mint and the spinach (if using). Whizz into a smooth, loose sauce, adding a little water as needed. Taste and season with salt and a squeeze of lemon juice.

Once the risotto rice is cooked, stir in the pea sauce, remaining peas, broad beans, lemon zest, butter and parmesan and season with salt and pepper. Cover with a lid and leave to sit for 5 minutes before serving.