Broad bean, pecorino and lemon risotto
Published: March 25, 2015 at 4:07 PM
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Serves 6
A little effort
Total time: 40 mins
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Broad beans, a seriously underrated superfood, steal the show in what is surely one of our best risotto recipes. Pecorino makes this dish taste really special, perfect as a starter.
Vegetarian
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Try this broad bean, pecorino and lemon risotto then check out our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.
Ingredients
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4 shallots
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1 clove garlic
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2 knobs butter
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300g arborio rice
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1 glass white wine
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1.5 litre vegetable stock
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200g double podded broad beans
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1 lemon
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50g pecorino
grated
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Method
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step 1
Cook 4 finely chopped shallots and 1 crushed garlic clove gently in a large knob of butter until soft.
Add 300g of arborio rice and stir until the grains are shiny. Turn up the heat then add 1 glass of white wine and bubble until absorbed.
Add 1.5 litre of vegetable stock bit by bit until the rice is tender but still has a little bite. Stir in 200g of double podded broad beans with another knob of butter, zest of ½ a lemon and 25g of grated pecorino.
Serve topped with another 25g of grated pecorino and the zest from the remaining ½ lemon.
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