Broad Bean Risotto – AquaTru UK
Silky smooth yet brimming with goodness, this broad bean risotto celebrates the very best of spring’s green bounty. Beyond its creamy, comforting texture, it’s also packed with nutrients—broad...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at aquatru.co.uk.
Cooking tools:
- Saute pan
- Stove
- Saucepan
- Pot
- Colander
- Mixing bowl
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Serving bowl
- Spoon
Ingredients
- 250g/10oz broad beans
- 50g/2oz butter (divided)
- 3 tbsp olive oil (divided)
- 1 tbsp chopped fresh mint
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3–4 sprigs fresh thyme
- 1 strip lemon zest
- 1 bay leaf
- 150g/5oz Arborio rice
- 150ml/5oz dry white wine
- 750ml/1 pint 7fl oz hot vegetable stock
- 100g/3½oz peas
- 1 bunch asparagus, trimmed and cut into short pieces
- 100g/3½oz runner beans, de-stringed and cut into thin strips
- 100g/3½oz feta, crumbled
- Sea salt
- freshly ground black pepper
- Parmesan (optional, for serving)
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