Broad Bean Risotto

Serves 4

900 ml vegetable stock
50 g butter or margarine
1 tablespoon olive oil
8 shallots or equivalent amount of onion, finely chopped
2 garlic cloves, crushed
275 g risotto rice
1 glass white wine
275 g shelled broad beans
100 g grated Parmesan cheese
finely grated zest of 2 unwaxed lemons
a handful of parsley
salt and pepper

Put the stock in a saucepan. Heat until almost boiling, then keep on a simmer.

Heat butter and oil in another saucepan over a medium heat. Add shallots and cook for 1 - 2 minutes until softened. Add garlic.

Add the rice stir with a wooden spoon until the grains are well coated in the butter mixture. Pour in the wine and stir until it is absorbed.

Add 1 ladle of stock and stir until it is absorbed. Repeat this procedure for about 10 minutes, then add the broad beans. Continue to add stock for another 10 - 15 minutes until the rice and broad beans are tender.

Stir in the Parmesan, lemon zest, salt and pepper to taste and parsley, then remove from the heat, cover and let it rest for 2 minutes, then serve with some more parsley sprinkled over the top.

Adapted from a Broccoli and Lemon Risotto featured on the Radio 4 web site ( and originally published in : Risotto: 30 Simply delicious vegetarian Recipes from an Italian Kitchen, by Ursula Ferrigno, published by Ryland & Small and available via Amazon

From Monika Frost-Pepper