Easy Broad Beans Risotto

2015-09-03
  • Servings : 3
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Ingredients

  • 300g Risotto
  • 1 tbs of butter
  • 1 small onion - finely chopped
  • 1 L vegetable stock
  • Broad beans removed from their pods
  • 100g parmesan
  • a bit of lemon juice (OPTIONAL)

Method

Step 1

Bring 1 litre of stock to boil. Cook the podded beans for 3 to 5 minutes and then set aside (keeping the stock for the risotto.

Step 2

In a separate pan, fry the onion in the butter for 5 minutes and then add the risotto rice and fry for another 2 - 3 mn.

Step 3

Add a good laddle of stock and stir continuously until there is almost no stock left and then add another laddle. Keep going like this on a low to medium heat until all the stock is finished and the rice is cooked.

Step 4

Turn the heat off, stir in the parmesan cheese, the beans and the lemon.

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