Full Recipe

Pea & Broad Bean Risotto

A simple risotto is a great fall back meal when you want something easy, quick and delicious. Why not drop some hints to your children about making a risotto for Mum on Mother’s Day this Sunday. Make it in an Emile Henry Risotto pot and you have the perfect present.

What I like about this recipe is that it’s really good just served with a salad or it works well with the addition of finely chopped ham, grilled or poached prawns, grilled chicken or any pan fried fish. When I serve it with fish or shellfish I add a little lemon zest and lemon juice.

  • Ingredients:
  • 1 cup good quality short grain rice – Italian Ferron rice is perfect
  • 4 cups of hot stock – chicken or vegetable stock
  • 1 medium onion finely chopped
  • 1-2 cloves crushed garlic (optional)
  • ½ cup each of lightly boiled peas and broad beans (outer shell removed)
  • Glass of white wine
  • Butter
  • Parmesan cheese
  • Salt and pepper

Method

Follow these steps and you’ll always make a good risotto. Melt a good knob of butter and 1-2 tbsps of olive oil in a flameproof dish eg Emile Henry risotto pot. Add the onion and cook gently till soft but not coloured. Add the garlic (if using) and the rice.

Toast the rice for a few minutes until the grains start to look translucent. Add the wine and stir for a minute or two until it’s absorbed. Start to add the hot stock 1-2 ladles at a time and waiting till that is absorbed before adding more. This will take about 15-20 minutes.

Now it’s ready. Stir in a few knobs of butter, as much or as little freshly grated parmesan as you like and the peas and broad beans. Season to taste. Top with a few extra shavings of parmesan.