Easy Broad Beans Risotto2015-09-03
- Servings : 3
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
- 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)
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.
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.
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.
Turn the heat off, stir in the parmesan cheese, the beans and the lemon.