Baby Carrot and Broad Bean Risotto - River Cottage

Name: Baby Carrot and Broad Bean Risotto - River Cottage
Ingredients: 1 tablespoon rapeseed or olive oil; 40g butter; 1 large onion, finely chopped; About 800ml vegetable stock; 200g risotto rice; 100ml dry white wine; 250–300g baby carrots, scrubbed and halved or quartered lengthways; 150g baby broad beans; 20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, finely grated; A handful of flat-leaf parsley, chopped; Sea salt and freshly ground pepper; Rapeseed or extra virgin olive oil, to serve

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Ingredients

1 tablespoon rapeseed or olive oil
40g butter
1 large onion, finely chopped
About 800ml vegetable stock
200g risotto rice
100ml dry white wine
250–300g baby carrots, scrubbed and halved or quartered lengthways
150g baby broad beans
20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, finely grated
A handful of flat-leaf parsley, chopped
Sea salt and freshly ground pepper
Rapeseed or extra virgin olive oil, to serve