Baby Bean and Broad Bean Risotto

Method

This is a perfect Summer supper dish; Tender baby carrots and bittersweet broad beans wrapped in a creamy, delicate risotto. If you don't have any baby carrots, you can, of course, swap them out for the carrots you do have!

1. Heat the oil and 25g butter in a large pan over medium heat. Add the onion and fry gently for 8–10 minutes, until softened. Meanwhile, bring the stock to a simmer, then keep over a very low heat.

2. Stir the rice into the onion, and cook for a minute or two, then stir again. Add the wine and bring to a simmer. Cook for a few minutes, stirring from time to time, until the wine is absorbed.

3. Now add the hot stock, about a quarter at a time, making sure each addition has been absorbed before you add the next. Keep the risotto simmering and stir frequently. It should take 20–25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente.

4. Add the carrots when the rice has been cooking for about 12 minutes; put the broad beans in just a couple of minutes before the rice is done.

5. When the rice and veg are cooked, turn off the heat. Scatter the cheese and dot the remaining butter over the risotto, then cover and leave for a couple of minutes. Now stir the melted cheese and butter into the risotto with most of the parsley and salt and pepper to taste.

6. Divide the risotto between warmed bowls. Scatter over the remaining parsley, trickle over a little oil and add a grinding of pepper to serve.

Credit: Gelf Alderson, executive head chef at River Cottage.

Ingredients

Prep time:

Cook time:

Serves: 0

  • 1 tablespoon rapeseed or olive oil

  • 40g butter

  • 1 large onion, finely chopped

  • About 800ml vegetable stock

  • 200g risotto rice

  • 100ml dry white wine

  • 250–300g baby carrots, scrubbed and halved or quartered lengthways

  • 150g baby broad bean

  • 20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, finely grated

  • A handful of flat-leaf parsley, chopped

  • Sea salt and freshly ground pepper

  • Rapeseed or extra virgin olive oil, to serve