Broad bean, pecorino and lemon risotto

Broad bean, pecorino and lemon risotto

  • serves 6
  • A little effort

Broad beans, a seriously underrated superfood, steal the show in what is surely one of our best risotto recipes. Pecorino makes this dish taste really special, perfect as a starter.

Advertisement

Try this broad bean, pecorino and lemon risotto then check out our vegetarian risottovegetarian lasagne, vegetarian moussaka and more vegetarian recipes.

Advertisement

Ingredients

  • shallots 4
  • garlic 1 clove
  • butter 2 knobs
  • arborio rice 300g
  • white wine 1 glass
  • vegetable stock 1.5 litre
  • double podded broad beans 200g
  • lemon 1
  • pecorino 50g, grated

Method

  • Step 1

    Cook 4 finely chopped shallots and 1 crushed garlic clove gently in a large knob of butter until soft.

    Add 300g of arborio rice and stir until the grains are shiny. Turn up the heat then add 1 glass of white wine and bubble until absorbed.

    Add 1.5 litre of vegetable stock bit by bit until the rice is tender but still has a little bite. Stir in 200g of double podded broad beans with another knob of butter, zest of ½ a lemon and 25g of grated pecorino.

    Serve topped with another 25g of grated pecorino and the zest from the remaining ½ lemon.

Advertisement