Best Broad Bean Risotto Recipes

COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO

Steps:

• To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
• Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
• Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
• Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
• Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.

BARLEY & BROAD BEAN RISOTTO

Steps:

• Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
• Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.

PEA, BROAD BEAN & ROCKET RISOTTO WITH CHICKEN

Steps:

• To make the base, bring the stock to the boil, then add the pea pods and asparagus ends. Simmer for 2 mins, then add the parsley stalks and take off the heat. Use a powerful stick blender to blitz everything to make a green stock, then pass through a sieve into a jug. Set aside.
• Heat 2 tbsp of the oil and half the butter in a heavy, wide pan. Tip in the onion and sizzle gently for 5 mins until soft. Turn up the heat slightly, tip in the rice and stir for a few mins. Pour in the wine and cook down until it has been absorbed into the rice.
• Add ladles of stock to the rice, stirring, adding another ladleful after it's been absorbed. Once the rice is starting to soften but is still chalky (about 20 mins), stir in the peas and asparagus. Keep adding stock until it's all been used and the rice is just cooked, then stir through the broad beans.
• While the rice is cooking, heat the remaining oil in a frying pan. Season the chicken and pan-fry for 3-4 mins each side until lightly browned and just cooked through. Turn the heat off but leave the chicken in the pan to keep warm.
• Once the risotto is cooked, take off the heat and scatter over the parmesan, the rest of the butter and the parsley leaves. Cover the pan and leave to sit for a few mins. Carve the chicken into thick slices, give the risotto a good stir, season well and scatter over the rocket. Serve the risotto topped with the sliced chicken.

FENNEL AND BROAD BEAN RISOTTO

Steps:

• Soak the rice for about 2 minutes and then rinse.
• Heat the oil in a saucepan over a medium heat and gently fry the onion until soft.
• Add the garlic to the pan and cook for 2 minutes.
• Add the fennel.
• Add the rice and stir to coat all the grains with oil.
• Turn up the heat and add the wine stirring until absorbed.
• Add the broadbeans.
• Reduce the heat and add the stock a ladle at a time stirring each time until it has been absorbed.
• This should take about 15 or 20 minutes.
• Add the parsley and chives and stir.
• Remove from the heat and add the butter and season.
• Stir well.
• Add parmesan after serving.

BROAD BEAN , BACON, PARMESAN AND SAGE RISOTTO

Steps:

• Bring stock and wine to a boil in medium saucepan; reduce heat, cover, keep hot.
• Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft.
• Add rice, stir to coat in oil mixture.
• Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed.
• Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.
• Total cooking time should be about 35 minutes or until rice is just tender.
• Meanwhile, cook bacon under heated grill until browned and crisp on both sides.
• Remove pan from heat, stir in cream, grated cheese, beans and sage; stand, covered, 5 minutes.
• Serve topped with bacon and flaked cheese.

CHORIZO & BROAD BEAN RISOTTO

Steps:

• Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
• Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.

BROAD BEAN RISOTTO

Steps:

• Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside.
• Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening
• Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender.
• Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper.
• Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside
• Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately