Broad bean, dill and hazelnut risotto recipe | Sainsbury`s Magazine
This veggie broad bean, dill and hazelnut risotto recipe is full of summery flavours and best eaten outside in the garden with a glass of wine
Ingredients
- 1 litre veg stock (use GF stock if required)
- ½ x 28g pack dill, stalks and fronds separated, fronds chopped
- 1 tbsp olive oil
- 2 tbsp butter
- 1 leek, finely sliced
- 200g risotto rice
- 150ml white wine
- 50g soft cheese
- 50g Italian hard cheese or Parmesan, grated
- 300g double-podded broad beans
- 25g hazelnuts
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