Green Risotto with Broad Beans recipe
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- Dish type
- Main course
I can't stress enough how much better this is if it is stirred constantly. Try it, and you will find it is well worth it!
58 people made this
- 250g fresh, unshelled broad beans
- 1L chicken stock
- 50g butter, divided
- 1 small onion, finely chopped
- 200g Arborio rice
- 60ml white wine
- 4 tablespoons grated Reggiano Parmesan cheese
- salt to taste
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Bring a large pot of salted water to the boil. Meanwhile, shell the broad beans and discard the pods. Boil the beans for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the beans and squeeze them out of their skins. Separate 3/4 of the beans and puree in a food processor.
- In a separate large saucepan bring the stock to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1/2 of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
- To the cooked rice add the pureed beans, the remaining butter, the rest of the whole beans and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
Reviews & ratingsAverage global rating:(58)
Reviews in English (51)
I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them. This risotto is creamy and has bright spring flavors. The fava beans are a lot of work to shell and then shell again once cooked. I tasted the cooked shell and it was tasty--I think you may be able to skip the step of shelling the cooked beans. However, the shelled favas are bright green and pretty, so it would be less attractive. This seems authentically Italian. In Italy, they cherish seasonal vegetables, and I am sure that fava bean season is worthy of celebration--this dish is a showcase for the delicate sweetness of the beans.-24 Apr 2003
by AMANDA C
This was by far the best risotto I have ever had. I was so creamy! I did end up having to use 6 cups of broth so you might want to keep a bit extra on hand. I just keep tasting until I had the consistency I liked.-09 Feb 2004
This is delicious! The preparation of the fava beans is a little bit of a pain, I think the next time I will use canned fava beans. Halfway through the stirring process, I thought to myself "I'll never make this again" but when I tasted it, IT IS DEFINITELY WORTH THE WORK, you'll never have a better rice dish! I used regular parmesan cheese and it came out great.-31 Oct 2005
- 1/2 – 3/4 cup fava (broad) beans you’ll need about 1lb (500gr) of pods to start with, you can substitute edamame (soy beans)
- 1/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/3 cup (3oz, 90ml) dry, white wine
- 1 – 1 1/4 cups (10oz, 300ml) chicken stock
- 2 green garlic substitute green onion and 1 clove garlic
- 1 tbs butter
- 1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
- Heat chicken stock and keep hot over low heat.
- Trim and thickly slice green garlic, using as much green as possible.
- Peel fava beans. Can be done earlier
- In medium sauce pan heat butter add green garlic, rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/4 cup of stock and stir.
- When the rice has almost absorbed the stock add another 1/4 cup and stir. Add the fava beans or edamame with the next 1/4 cup of stock. Continue adding stock, 1/4 cup at a time, and stirring.
- Before the last 1/4 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. You may not need the last 1/4 cup. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate. Stir in the Parmesan.
- Pour into a bowl and serve immediately.
Peel fava beans : It’s a bit like peas. Break open the pod and take the beans out. Don’t bother with any really tiny ones. Blanch in rapidly boiling water for 2 minutes. Drain and put into cold water.
After blanching they will have a whitish outer shell. Just squeeze lightly and the inner, bright green bean will pop out. It may split in half… that’s okay.
We love spring vegetables…..
But it’s an expensive season, chez nous. We went to the green grocers yesterday and, what with the asparagus (green and white), artichokes, green garlic, fresh strawberries, fava beans, snow peas and the rest, spent over 40 euros for the week.
But we always do – eat well, that is.
But during the summer and fall we eat from the potager, and during the winter we eat from what’s left from the potager.
Spring is the only time I have to buy all of our vegetables. Thankfully, they’re worth it!
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Risotto with Fresh Fava (Broad) Beans — 7 Comments
Earrings,way cool. Good work. Phoenicia
No fava beans here yet. I’ll have to wait a bit longer, since we are having a wet spring. I never tried making risotto with edamame.
We don’t get fava beans here except for frozen…I imagine this to be delicious! We do have a local version called patani whose season is likewise fleeting…I love them!
Sounds great! I love both risotto and “broad” beans! We will have fresh broad beans grown by my Mother in law in a few weeks, will remember this recipe for them!
As a child I loathed broad beans as they were served by my mother in those horrible bitter pods. Now I adore that sweet bean even though podding them is a bit arduous !!
Always looking for fava bean recipes. We started growing them last year and fell in love!
Phoenicia, I love them… especially the free part
Simona, we get them early here. The edamame are good – but I can’t get them here. I used them in the US – where I couldn’t get fava beans LOL
Joey, it’s all about whatever is fresh and local -))
Jayne, lucky you – really fresh ones!
manningroad, I do it while watching TV – or sitting outside watching the puppies -)
five finicky eaters – hope you have a bumper crop!
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 cup Arborio rice
- 1 stalk celery, diced
- ⅓ cup dry white wine
- 4 cups boiling chicken stock
- 1 cup broccoli florets
- ¾ cup sugar snap peas, halved
- 1 cup thinly sliced zucchini
- 1 cup fresh green beans, cut into 1 inch pieces
- ⅓ cup crumbled reduced-fat feta cheese
- 2 tablespoons chopped fresh parsley (Optional)
Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.
Broad bean and lemon risotto
Cook the broad beans in a large pan of boiling salted water for 3&ndash5min or until just tender. Plunge into icy cold water to cool. Drain, peel off outer skin (optional) and set aside.
Melt the butter in large pan, add the onion and cook over a medium heat for 5min or until beginning to soften. Add the rice and continue to cook, stirring, for 1&ndash2min. Pour in a ladleful of the hot stock and simmer gently, stirring frequently until the rice has absorbed most of it. Keep adding the stock in this way until the rice is tender but still has a bite to it this will take about 15&ndash20min. The risotto should look creamy and soft.
Add the broad beans, lemon rind and juice and warm through. Stir in the Parmesan and season to taste.
Serve the risotto immediately, garnished with grated Parmesan and lemon rind.
Risotto With Broad Beans, Peas And Pea Shoots
Try and get the freshest and smallest broad beans that you can for this risotto to get that real taste of summer. If you've never tried pea shoots you're in for a treat, they taste of. well peas. They can equally well be used in a mixed salad and, as in this case, wilted at the last minute to give an even fresher taste and quite a talking point.
• 200g podded broad beans
• 200g podded fresh peas
• 2 tbsp olive oil
• 125g cold butter
• 1 small onion
• 350g Carnaroli or Arborio rice
• 200 ml white wine
• 1.25 liters vegetable stock, gently simmering
• 50g pea shoots (optional)
• 100g finely grated Parmesan
• Salt and freshly ground black pepper
• Large heavy based casserole
• Steamer insert
• Parmesan grater
• Salt and pepper mills
• Alligator onion cutter
Steam the peas and beans for 2-3 mins. Remove from heat and set aside.
Heat the oil and 30g of butter in a large heavy based casserole over a medium heat. Add the onion, stirring until soft and translucent. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine, cooking for about 3 more minutes to evaporate the alcohol.
When the wine has reduced, turn down the heat to medium and start adding the hot stock one ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed before adding the next, keeping the rice moist but not too liquid. This process of stirring and adding liquid should take slightly less than 20 minutes and result in the rice having a comfortingly creamy consistency with a slightly chalky bite to each grain.
Add the peas and broad beans and season to taste. Stir in the pea shoots if using. Add in the butter and Parmesan and allow the risotto to rest for a couple of minutes before serving.
Article courtesy of Salamander.
Salamander has been one of Britain's leading cookshops since 1993. Their philosophy is to bring you the best kitchen equipment – quality cookware, bakeware, knives, mills and other kitchen utensils and accessories – from around the world.
- 150g/5½oz runner beans
- dash olive oil
- 1 large onion, finely chopped
- 300g/10½oz risotto rice
- 1 litre/1¾ pints vegetable stock
- 3 tbsp mascarpone (optional)
- 50g/2oz parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
- 200g/7oz cooked broad beans
- 3 knobs butter
- salt and freshly ground black pepper
- 1 heaped tbsp chopped fresh herbs (a mixture of chervil, tarragon, chives and flatleaf parsley)
String the runner beans, slice them into 2cm/¾in pieces and cook in a pan of boiling water until tender. Drain and set aside.
Heat the olive oil in a large lidded saucepan, then add the onion and cook over a low heat for 3-4 minutes, or until softened.
Stir in the rice and cook for a further 2-3 minutes, stirring continuously.
Pour over the stock, stir the mixture and cover with the lid. Cook over a low heat for 15-17 minutes, or until the rice is just tender.
Stir in the mascarpone (if using), parmesan, butter, broad beans and runner beans and season, to taste, with salt and freshly ground black pepper. Sprinkle over the herbs to serve.
Green Risotto with Fava Beans
This dish, green risotto with fava beans immediately is enchanting for quite a few reasons. First, it immediately brings to mind that famous line from Hannibal Lecter about eating a certain something with a nice chianti and some fava beans. But risotto is also one of those wonderful dishes that’s been romanticized quite a bit. If you master this dish, you’ll be sure to make a statement for your guests. They’ll be curious and will definitely have an appetite.
The fava beans that are the key ingredient in this risotto are more than just a spectacular pop culture reference. They just don’t pair well with the unspeakable, but they also have a myriad of health benefits. First and foremost, just one fava bean yields 36 grams of soluble fiber which can help the body to regulate cholesterol and is ultimately good for the heart. It’s also a great source of protein which is necessary for cell and tissue repair. The non-meat protein content of this risotto makes it an excellent choice for vegetarians.
Vegetable Garden Risotto Recipe by The Hairy Bikers
For many people, including us, risotto is a go-to supper dish throughout the year. This Vegetable Garden Risotto, is perfect for the spring, when asparagus makes its first appearance, although it’s fine to use frozen peas and beans if you like. The cheese really lifts the flavour and the minted oil adds the finishing touch. If making this for two, just half the quantity of rice and liquid and add the amount of veg you want.
- 250 g broad beans fresh
- 50 g butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 4 sprigs thyme 3-4 thyme sprigs
- 1 lemon zest long strip of lemon zest
- 1 bay leaf
- 150 g risotto rice
- 150 ml dry white wine
- 750 ml vegetable stock hot
- 100 g runner beans Fresh cut into long thin strips
- 100 g peas podded fresh or fresh peas
- 1 bunch asparagus cut into short lengths
- 100 g feta cheese drained and crumbled
- sea salt and black pepper
- Parmesan shavings to serve (optional)
Minted olive oil
Tried this recipe? Let us know how it was!
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Bring a pan of water to the boil and add the broad beans. After 2 minutes, drain and refresh under cold water. Pop the bright green beans out of their skins into another bowl of cold water and set aside (younger beans may not need popping, but the skins can often be bitter and rubbery).
Heat the olive oil and half the butter in a large saucepan over a medium-low heat and add the onion, celery and nutmeg. Season and gently fry for 10 minutes, covered, until the onions are very soft and have almost lost their shape. Add the garlic and stir through, frying for a further minute.
Add the risotto rice and fry for 5 minutes or so, until almost translucent. Turn up the heat and add the wine, simmering for a few minutes until the alcohol has evaporated and the liquid is absorbed. (Pause the recipe here if needed.)
Add the stock a little at a time as the rice absorbs it. Continue, stirring, until you have finished all the stock and the rice is tender.
Meanwhile, heat a little oil in a pan over a medium heat and fry the pancetta until crisp and golden. Set aside. Add the remaining butter to the risotto with the Parmesan and a generous pinch of salt and pepper and rest. Stir in the cooked and podded broad beans with the mint. Top with the crispy pancetta and pea shoots, drizzle with olive oil and serve.
First prepare the vegetables. Heat the oil in a large frying pan and gently fry the asparagus and courgette until they are cooked but with a little bite to them and still a bright, crisp green in colour. Remove the pan from the heat and set the veg aside.
Blanch the peas in boiling water for 3 minutes, then drain and set them aside. Blanch the broad beans for 3 minutes too, then refresh them under cold water. Slip off their greyish skins and add the beans to the peas.
To make the risotto, warm the stock in a saucepan. In a separate large pan, heat the olive oil with half the butter. When the butter has melted and started to foam, add the leek and cook it slowly over a gentle heat until soft and translucent. Add the garlic and rice, then stir until the rice is glossy.
Turn up the heat and pour in the wine. Leave it to bubble up for a minute until most of it has boiled off, then turn down the heat to medium. Add a ladleful of the hot stock and stir continuously until it has all been absorbed. Repeat until you have added all the stock – by this time the rice should be creamy with a very slight bite to it.
Add the rest of the butter and the 25g of grated Parmesan. Beat vigorously, then gently stir through all the vegetables, including the artichokes, if using. Leave to heat through for a couple of minutes, then garnish the risotto with shredded basil leaves. Serve with extra Parmesan and plenty of black pepper.