As we did not have quite enough broad beans in our vegbox, we added the few French beans that were ripe in our garden, a jar of asparagus which had been in the back of our cupboard for a while, and a couple of handfuls of frozen peas, and we had a nice green risotto!
Serves 4-5:
2 TBSP butter/olive spread
1 onion, chopped
150ml dry Vermouth
500g arborio/carnoli rice
1 litre vegetable stock
1 bowl of broad beans
+ any other veg you like (optional)
50g Parmesan cheese, grated
Freshly cracked black pepper
1. To prepare the beans, shell and wash them, then boil for 3-4 minutes, drain and let cool down, and finally squeeze them gently to allow the bright green bean to 'pop out' of the light green/white pod.
2. Heat the butter and fry the onion for 2 -3 minutes. Add the rice and stir until coated with butter. Add the Vermouth: it will evaporate almost immediately.
3. Gradually add the vegetable stock until the rice is cooked (will take up to 30 minutes).
4. Add the beans and any other green vegetables you want to add.
5. Stir in 4/5 of the cheese, keeping some for sprinkling. There is not need for salt, the stock and cheese will make the risotto salty enough!
6. Serve into warm bowls. Sprinkle with Parmesand and black pepper.
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