I was lucky enough to pick up a massive bag of broad beans when I was visiting my parents recently. As a kid they were my favourite vegetable and I loved shelling them as much as I did eating them.
The velvety pods, trying to guess how many would be inside and how big they would be, it was like an edible treasure hunt. Now my children are getting to experience the same joy which is just so wonderful. Aside from eating some quickly blanched or raw we have been enjoying the beans in some fresh, seasonal dishes too.
This risotto can be enjoyed with or without the creamy goats cheese, you can also swap the butter for several tablespoons of olive oil although I prefer the flavour the butter gives the dish.
Pea and Broad Bean Risotto
- 150g podded broad beans
- 150g frozen peas or podded fresh peas
- 50g butter
- 2 shallots, finely chopped
- 300g risotto rice
- 900ml hot vegetable stock
- 75g soft, cream cheese like goats cheese
- Step 1 In a medium pan of boiling water blanch the beans and peas for 3 minutes. Remove from the hot water and place to one side. I use the water from the pan to make the stock up from a powder form.
- Step 2 In the now empty pan melt the butter over a medium heat.
- Step 3 Add the shallots and cook until soft, about 5 mins. Stir in the risotto rice and cook for a couple more minutes until the rice is starting to look translucent.
- Step 4 Begin adding the hot stock, a ¼ of the amount at a time, over a medium heat. You need to allow every addition of stock to be almost completely absorbed before you add the next. Keep stirring it now and then so you can keep an eye on whether it’s sticking before adding the next.
- Step 5 After around 20mins your rice should be cooked with a little bite and most of the liquid gone. Add the peas and beans to the rice, cook for a couple minutes and then stir in the goats cheese.
- Step 6 Season and serve.