Broad Bean & Pea Risotto with Mint & Parmesan | beNourished
A pale green risotto made with the best of early summer — podded broad beans, fresh peas, and a generous finish of cold butter, parmesan, and torn mint. Simple
Ingredients
- 300g risotto rice (Carnaroli or Arborio)
- 1.5 litres good vegetable or light chicken stock, kept warm
- 1 medium white onion, finely diced
- 2 cloves garlic, finely sliced
- 150ml dry white wine
- 3 tbsp olive oil
- 300g fresh or frozen peas
- 300g broad beans (podded weight — from approx. 900g pods), double-podded
- 60g cold unsalted butter, diced
- 80g Parmesan, finely grated, plus extra to serve
- Small bunch fresh mint, leaves roughly torn
- Sea salt and black pepper
- Lemon juice, to finish
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