Pea and broad bean risotto

Pea and broad bean risotto
  • Serves icon Serves 4
  • Time icon Hands-on time 45 min

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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Adding a handful of spinach to the pea pureé gives it a deeper, brighter green colour without overpowering the flavour.

Recipe By

Pollyanna Coupland

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