This savoury yet slightly sweet risotto makes for a yummy starter or main course, if you serve it alongside grilled meat. Fresh green beans are pureed and stirred into a creamy risotto, then topped with extra fresh green beans. Drizzle with a balsamic reduction for extra flavour.
- 200g arborio rice
- 1 onion
- 2 tbsp. each butter and oil
- 1 litre chicken stock
- 250g fresh broad beans, podded
- 60ml white wine
- 4 tbsp. grated parmesan cheese
- 3 tbsp. butter
- Salt and pepper
Place broad beans into a pan of boiling salted water. Boil for 4 minutes, then drain and place into ice water. Leave to cool, drain, then pierce the beans and remove their skins. Put about 3/4 of the beans into a food processor and blend until soft and pureed. Set the rest of the beans to one side.
Mince the onion. Heat butter and oil in a large saucepan and place the chicken stock into another saucepan. Heat gently. Add onion to the oil and butter and fry until softened and translucent.
Add the rice to the pan and stir, coating in the oil and butter. Fry until the grains start to turn translucent at the edges. Add the wine. Increase to a medium heat and cook until the wine has virtually all absorbed into the rice, stirring constantly. Add a few ladlefuls of the chicken stock, stirring constantly, cooking until the liquid has absorbed into the rice. Continue the process until the rice is cooked through with a slight bite, but still soft and creamy.
Turn the heat down low, then stir in the broad bean puree, most of the whole beans, cheese, butter, salt and pepper. Cover and leave to sit for 2-3 minutes. Serve immediately with the extra whole broad beans scattered on top.