VegBox Recipes

Broad Bean Risotto

This recipe is easy to do, and takes about ½ hour. Though you have to be patient if you're skinning the individual beans.
 
 

Ingredients

Serves 4 as a main dish

  • 2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 200g arborio (risotto) rice
  • 250g skinned (or podded) broad beans
  • 1 litre of vegetable stock (use your favourite
  • 150ml white wine (if you have any open
  • 75g grated parmesan cheese (Cheddar will do, if you don't have parmesan
  • 1 lemon (juice and grated zest
  • 1 tbsp fresh thyme (or other favourite herb
  • 1 knob of butter
  • Drizzle of olive oil
 

Method

  1. Break the broad beans out of their pods and put the beans to one side.We recommend doing this before you start the cooking, because it can take a while.
  2. Want to skin the broad beans?
  3. Bring a small pan of water to the boil
  4. Immerse the broad beans in the water and boil for 1 minute
  5. Plunge the beans into cold water to cool
  6. Gently split the end of each bean (with your thumb nail) and squeeze he bean from its skin.
  7. Melt the butter with the olive oil in a large, thick-bottomed pan.
  8. Add the onions and garlic and stir. Cover and cook on a low heat for 5 minutes, until the onions start to turn translucent. Note: You don't want the onion to go brown.
  9. If using unshelled broad beans (still in their pale green skins), cook them in boiling water for 5 minutes. Drain.
  10. Back to the onions: add the risotto rice and stir it well, to gently coat each grain with the oil. Cover and cook on a low heat for 5 minutes.
  11. Add the white wine and thyme to the rice mixture. Turn up the heat and allow it to simmer until almost dry.
  12. Add the stock about 1/4 at a time. Each time you add some, stir well and then leave to simmer, uncovered, until the liquid has almost evaporated.
  13. Continue this until the rice is "al dente" - soft, but with a litte bite.
  14. Note: You might not use all the stock - or you might need a little more water.
  15. Add the broad beans and lemon juice. Mix well and cook for a couple of minutes.
  16. Finally, mix in the grated parmesan cheese.
  17. Serve with any fresh, green salad or vegetables.
 

Time From Cupboard-To-Table

About 1/2 hour for podded beans
Add another 10-15 minutes for skinned beans
 

Notes & Variations on Broad Bean Risotto

Skinning the beans gives a sweeter, milder taste, meaning kids are more likely to eat them.

 
 
 

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Beans Recipes

Asparagus & Broad Bean Salad
Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.
Home Made Beans On Toast
Homemade beans on toast are packed with flavour and taste quite different to the canned variety. They're a wonderful treat for lunch or a light supper.
Chilli Broad Beans
This brilliant, simple dish has been sent in to us by Jane C, who says:

"I had a veg box with pounds of broad beans, and a friend brought me a huge bag from her allotment. I'd never tried them before, so I experimented with what I had handy, and this side dish has become a favourite with my 14 year old son."

Well we don't blame your son, Jane, and we're impressed with your creativity in the kitchen!
Broad Beans, with Mint & Pecorino

This recipe has been provided by Riverford Home Delivery, Upper Norton Farm.

"Broad Beans are just coming in to season now. Broad beans are the only homegrown beans that are frost hardy and truly happy in our climate. They give us one of the first tastes of summer; six weeks sooner than runner or French beans.

"At Riverford we find nothing more relaxing than getting a large bag of beans and sitting down in quiet contemplation slowly popping these little gems from the jacket nature provided them. Don’t be put off if the pods are marked with ‘chocolate spot’ speckling, it will not affect the quality or the flavour of the beans.

"We also love this simple little recipe for Broad Beans, with Mint & Pecorino, which in the farm kitchen is known simply as Riverford Beans on Toast!"

Broad Bean Couscous
This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
Broad Beans Quinoa
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
 
 

Broad Bean Recipes

Asparagus & Broad Bean Salad
Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.
Chilli Broad Beans
This brilliant, simple dish has been sent in to us by Jane C, who says:

"I had a veg box with pounds of broad beans, and a friend brought me a huge bag from her allotment. I'd never tried them before, so I experimented with what I had handy, and this side dish has become a favourite with my 14 year old son."

Well we don't blame your son, Jane, and we're impressed with your creativity in the kitchen!
Broad Beans, with Mint & Pecorino

This recipe has been provided by Riverford Home Delivery, Upper Norton Farm.

"Broad Beans are just coming in to season now. Broad beans are the only homegrown beans that are frost hardy and truly happy in our climate. They give us one of the first tastes of summer; six weeks sooner than runner or French beans.

"At Riverford we find nothing more relaxing than getting a large bag of beans and sitting down in quiet contemplation slowly popping these little gems from the jacket nature provided them. Don’t be put off if the pods are marked with ‘chocolate spot’ speckling, it will not affect the quality or the flavour of the beans.

"We also love this simple little recipe for Broad Beans, with Mint & Pecorino, which in the farm kitchen is known simply as Riverford Beans on Toast!"

Broad Bean Couscous
This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
Broad Beans Quinoa
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
Broad Beans Salad
This is an unusual way of serving broad beans, but makes a lovely change. This is a peppery salad, making the most of the freshest early summer ingredients.
 
 
 
 

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