RISOTTO WITH PEAS & BROAD BEANS

Risotto with peas & broad beans image

Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto

Provided by Angela Hartnett

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
100g cold butter , diced
1 small onion or 2 shallots, chopped
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g parmesan or vegetarian alternative, finely grated
200g fresh peas , podded (about 1kg/2lb 4oz unpodded weight)
200g broad beans , podded (about 1kg/2lb 4oz unpodded weight)

Steps:

Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.

Nutrition Facts : Calories 476 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.92 milligram of sodium