Broad bean and greens risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- olive oil
- 1/2 onionfinely diced
- 1 stick celeryfinely diced
- 400g risotto rice
- 125ml white wine
- 1 litre chicken stockhot
- 100g spinach
- 75g broad beansblanched and podded
- 75g frozen peas
- 50g parmesanfinely grated
- 3 tbsp crème fraîche
- 1 lemonzested and a squeeze of juice
- micro cressto serve
Nutrition: per serving
- kcal432low
- fat13.3g
- saturates5.5g
- carbs55.9g
- sugars2.5g
- fibre3.1g
- protein16g
- salt0.6g
Method
step 1
Heat 3 tbsp of oil in a frying pan and add the onion and celery with a little salt. Fry for 5 minutes until translucent. Add the risotto rice and stir well, ensuring every grain is coated in oil. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly, adding more stock only once the last ladleful has been absorbed.
step 2
In a food processor add the spinach and 2 tbsp of hot water and whizz to a purée. Once the rice is almost cooked, stir through the purée, broad beans and peas. Cook for a further 5 minutes, stirring regularly.
step 3
Once the rice and vegetables are cooked, stir through the parmesan, crème fraîche, lemon zest and juice, season and top with micro cress.
