Broad bean, lemon & thyme risotto

28 Jul 2010

Category: Recipes

Why not try this delicious quick and easy recipe it’s great with fresh broad beans but if they are out of season you can use frozen. Perfect for a light lunch on its own or as an accompaniment to dinner, if you like you can also add some bacon or chicken to make it more substantial.   

 Preparation time: 10 minutes

Cooking time: 30 minutes

Serves 2
1 onion, finely chopped
good knob of butter
2 garlic cloves, crushed
approximately 750ml (1½pts) vegetable stock
150g (5oz) risotto rice
125ml (4½fl oz) dry white wine
250g (9oz) broad beans, blanched and podded
grated zest 2 lemons and juice of 1
2tbsp thyme leaves
2tbsp roughly chopped flat leaf parsley
75g (3oz) fresh Parmesan, grated

1 Gently fry the onion in a little butter until soft but not browned. Add the garlic and cook for a minute. Bring the stock to the boil in a separate pan, then leave on a gentle simmer.

2 Add the rice to the onion with a pinch of salt, stir well then add the white wine. Bring to the boil, simmer, then slowly add the hot stock, a ladleful at a time, adding more once the first batch has been absorbed. You must keep stirring with a wooden spoon, as the stirring action releases the starch from the rice and gives that wonderful creaminess to a good risotto. It will take around 20 minutes. You want the rice to retain a bit of bite to it.

3 Now add the broad beans, lemon zest and juice, thyme and parsley. Stir well. Leave the rice to stand for 2 to 3 minutes with a knob of butter. Finally, add the Parmesan and serve immediately.