Pea and broad bean risotto - delicious. magazine
A vibrant, ultra-creamy pea and broad bean risotto to celebrate the best of summer produce - an easy vegetarian main course for dinner
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
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