Home

Broad Bean and Lemon Risotto

Preparation time: 25 min, Cooking time: 35 min, Cals per serving: 380

ingredients

serves: 4
350 g (12 oz) frozen broad beans
25 g (1 oz) butter
1 onion, finely chopped
200 g (7 oz) arborio rice
1 litre (1 3/4 pt) hot vegetable stock
1 lemon, rind finely grated and juice of
75 g (3 oz) parmesan, freshly grated
grated parmesan and lemon rind to garnish

method

1. Cook the broad beans in a large pan of boiling salted water for 3 to 5 minutes or until just tender. Plunge into icy cold water to cool. Drain, peel off the outer skin, if you like, and set aside.

2. Melt the butter in a large pan, add the onion and cook over a medium heat for 5 minutes or until beginning to soften. Add the rice and continue to cook, stirring, for 1 to 2 minutes. Pour in a ladleful of the hot stock and simmer gently, stirring frequently until most of it is absorbed. Keep adding the stock in this way, for about 20 minutes until the rice is tender, but still has a bite to it; it should look creamy and soft.

3. Add the broad beans, lemon rind and juice and warm through. Stir in the parmesan and season to taste.

4. Serve the risotto immediately, garnished with grated parmesan and lemon rind.

What did you think?

2 people have helped to review this recipe. Thankyou!

Broad bean and lemon risotto
posted by anon @ 03:38AM, 10/06/10
5 out of 5 stars
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved