Broad Bean, Pecorino & Lemon Risotto
This delightful lemon and broad bean risotto is a luxurious dish bursting with flavors. The creamy arborio rice mixed with the zesty lemon zest, nutty pecorino, and tender broad beans create a deliciously satisfying meal. A splash of white wine adds depth to the dish, while the shallots and garlic provide a savory base. Perfect for any occasion, this risotto is sure to impress your guests with its bright colors and rich taste. Enjoy a bowl of this comforting and elegant dish today.
— Constant Cookbook
Ingredients
- 1 lemon , zested
- 50g pecorino , grated
- 300g arborio rice
- 2 large knobs butter
- 1 glass white wine
- 200g cooked and double podded broad beans
- 1l vegetable stock or chicken stock fresh, cube or concentrate
- 4 shallots , finely chopped
- 1 garlic clove , crushed
Instructions
- Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
- Once the wine has reduced, 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, depending on what kind of risotto rice you use.
- Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.
Yield
Serves 4
Nutrition
- Calories: 476 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.92 milligram of sodium
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