Risotto with Broad Beans, Peas and Pea
recipe for Risotto with Broad Beans, Peas and Pea Shoots
comes from Diana Griffiths of Salamander Cookshop -
has been one of Britains leading cookshops since
1993. Their philosophy is to bring you the best kitchen
equipment quality cookware, bakeware, knives,
mills and other kitchen utensils and accessories
from around the world.
Try and get the freshest and smallest broad beans that
you can for this risotto to get that real taste of summer.
If you've never tried pea shoots you're in for a treat,
they taste of . . . well peas. They can equally well
be used in a mixed salad and, as in this case, wilted
at the last minute to give an even fresher taste and
quite a talking point.
for Risotto with Broad Beans, Peas and Pea Shoots
200g podded broad beans
200g podded fresh peas
2 tbsp olive oil
125g cold butter
1 small onion
350g Carnaroli or Arborio rice
200 ml white wine
1.25l vegetable stock, gently simmering
50g pea shoots (optional)
100g finely grated Parmesan
Salt and freshly ground black pepper
to make Risotto with Broad Beans, Peas and Pea
the peas and beans for 2 - 3 minutess. Remove from
heat and set aside.
the oil and 30g of butter in a large heavy based casserole
over a medium heat. Add the onion, stirring until
soft and translucent.
in the rice and cook for a further 2 minutes.
up the heat and add the wine, cooking for about 3
more minutes to evaporate the alcohol.
the wine has reduced, turn down the heat to medium
and start adding the hot stock one ladleful at a time,
Allow each ladleful of stock to be absorbed before
adding the next, keeping the rice moist but not too
liquid. This process of stirring and adding liquid
should take slightly less than 20 minutes and result
in the rice having a comfortingly creamy consistency
with a slightly chalky bite to each grain.
the peas and broad beans and season to taste.
in the pea shoots if using.
in the butter and Parmesan and allow the risotto to
rest for a couple of minutes before serving.