Risotto with peas & broad beans - Good Food Middle East
Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto
Ingredients
- 1 tbsp olive oil
- 100g cold butter, diced
- 1 small onion or 2 shallots, chopped
- 175g risotto rice
- 100ml white wine
- 600ml hot vegetable stock
- 50g Parmesan, finely grated
- 200g fresh peas, podded (about 1kg/2lb 4oz unpodded weight)
- 200g broad beans, podded (about 1kg/2lb 4oz unpodded weight)
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