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Recipe for :

Risotto with Broad Beans, Peas and Pea Shoots

This recipe for Risotto with Broad Beans, Peas and Pea Shoots comes from Diana Griffiths of Salamander Cookshop -

Salamander has been one of Britain’s 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.

Ingredients 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

How to make Risotto with Broad Beans, Peas and Pea Shoots

  • Steam the peas and beans for 2 - 3 minutess. Remove from heat and set aside.
  • Heat the oil and 30g of butter in a large heavy based casserole over a medium heat. Add the onion, stirring until soft and translucent.
  • Stir in the rice and cook for a further 2 minutes.
  • Turn up the heat and add the wine, cooking for about 3 more minutes to evaporate the alcohol.
  • When the wine has reduced, turn down the heat to medium and start adding the hot stock one ladleful at a time, stirring continuously.
  • 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.
  • Add the peas and broad beans and season to taste.
  • Stir in the pea shoots if using.
  • Add in the butter and Parmesan and allow the risotto to rest for a couple of minutes before serving.

Serves 4

Salamander Cookshop