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Broad bean risotto

BROAD BEAN AND LEMON RISOTTO

 Ingredients:

1 lemon (zested) , 50g parmesan (grated), 300g arborio rice, 2 large knobs butter, 1 glass white wine or vermouth,200g cooked and double podded broad beans, 1l vegetable stock, 4 shallots ( finely chopped), 1 garlic clove (crushed)

Method:

Cook the shallots and garlic gently in a large knob of butter until soft. Add the rice and stir until all the grains are shiny. Turn up the heat then add the wine or vermouth and bubble until absorbed (keep the heat very low so that it doesn’t cook too quickly). Add the stock bit by bit until the rice is tender but still has a little bite. Stir in the broad beans with the remaining butter, most of the lemon zest and half the cheese. Serve topped with the rest of the pecorino and zest. If you have some parsley to use as garnish, then go for it!

Enjoy …………………