Pea and Broad Bean Risotto Pea and Broad Bean Risotto
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 Shallots – Finely Chopped
  • 2 Garlic Cloves – Finely Chopped
  • 1 litre of Veg Stock
  • 150 g Risotto Rice
  • 300 g Peas fresh or frozen
  • 160 g Broad Beans fresh or frozen
  • 2 large handfuls of spinach
  • 50 g Boursin cheese
  • 75 g Parmesan finely grated
  • 50 g Butter
  • Extra Virgin Olive Oil
  • 160 g Tenderstem Broccoli
  • Lemon wedge
Pea and Broad Bean Risotto
with chargrilled tenderstem broccoli, boursin cheese and parmesan tuiles

A delicious veggie recipe packed full of green veggies!

favorite
print
like
  1. Heat a drizzle of olive oil and 25 g of the butter in a large pan over a medium heat. Add the shallots and garlic and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins.
  2. In a separate pan heat the stock up so that it’s just below a simmer.
  3. Turn up the heat, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins.
  4. Whilst the risotto is cooking, in a separate pan add the peas and the broad beans to a pot of boiling salted water. Boil until just cooked, remove them from the pan keeping the water and add to a bowl of iced water to keep them green and vibrant.
  5. In the pan the peas have just been boiled in add 2 large handfuls of spinach, cook until wilted (around 30 seconds). Remove the spinach and reserve a cup of the cooking water.
  6. Take half of the peas and broad beans from the bowl of cold water and add to a blender with all the spinach, half the Boursin and 4 tbsps of the cooking water. Blitz until smooth and reserve for later.
  7. In the pan the peas and spinach have been cooked in cook the tender-stem broccoli for 2 mins and drain.
  8. For the parmesan tuile, 5 minutes before the risotto is complete get a baking tray and line it with baking paper. Add 2 mounds of parmesan to the tray, patting them down to create an even layer. Bake in the oven until golden.
  9. Once the risotto is just about done check for seasoning and stir in the blended pea, broad bean and spinach mixture. Add the cooked broad beans and peas. Add the remaining parmesan cheese saving a little for garnish. Take of the heat to rest for 5 minutes. Add the remaining butter to melt whilst resting.
  10. Whilst the risotto is resting heat a griddle pan over a high heat and char grill the broccoli.
  11. To serve, stir the melted butter through the risotto and dish it up in to bowls. Top with broken up parmesan tuile, nuggets of Boursin, broccoli, remaining parmesan, a lemon weddge and a good drizzle of oil.


Pea and Broad Bean Risotto Pea and Broad Bean Risotto
Pea and Broad Bean Risotto
with chargrilled tenderstem broccoli, boursin cheese and parmesan tuiles

A delicious veggie recipe packed full of green veggies!

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 Shallots – Finely Chopped
  • 2 Garlic Cloves – Finely Chopped
  • 1 litre of Veg Stock
  • 150 g Risotto Rice
  • 300 g Peas fresh or frozen
  • 160 g Broad Beans fresh or frozen
  • 2 large handfuls of spinach
  • 50 g Boursin cheese
  • 75 g Parmesan finely grated
  • 50 g Butter
  • Extra Virgin Olive Oil
  • 160 g Tenderstem Broccoli
  • Lemon wedge
  1. Heat a drizzle of olive oil and 25 g of the butter in a large pan over a medium heat. Add the shallots and garlic and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins.
  2. In a separate pan heat the stock up so that it’s just below a simmer.
  3. Turn up the heat, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins.
  4. Whilst the risotto is cooking, in a separate pan add the peas and the broad beans to a pot of boiling salted water. Boil until just cooked, remove them from the pan keeping the water and add to a bowl of iced water to keep them green and vibrant.
  5. In the pan the peas have just been boiled in add 2 large handfuls of spinach, cook until wilted (around 30 seconds). Remove the spinach and reserve a cup of the cooking water.
  6. Take half of the peas and broad beans from the bowl of cold water and add to a blender with all the spinach, half the Boursin and 4 tbsps of the cooking water. Blitz until smooth and reserve for later.
  7. In the pan the peas and spinach have been cooked in cook the tender-stem broccoli for 2 mins and drain.
  8. For the parmesan tuile, 5 minutes before the risotto is complete get a baking tray and line it with baking paper. Add 2 mounds of parmesan to the tray, patting them down to create an even layer. Bake in the oven until golden.
  9. Once the risotto is just about done check for seasoning and stir in the blended pea, broad bean and spinach mixture. Add the cooked broad beans and peas. Add the remaining parmesan cheese saving a little for garnish. Take of the heat to rest for 5 minutes. Add the remaining butter to melt whilst resting.
  10. Whilst the risotto is resting heat a griddle pan over a high heat and char grill the broccoli.
  11. To serve, stir the melted butter through the risotto and dish it up in to bowls. Top with broken up parmesan tuile, nuggets of Boursin, broccoli, remaining parmesan, a lemon weddge and a good drizzle of oil.