Sweet and full of flavor, fresh peas and butterbeans are ideally paired to create a delectable and wonderful risotto that is great for a warm meal on a cool evening.

Risotto Verdi with Broad Beans and Peas
Prep time
Cook time
Total time
This incredible recipe may be served as a vegetarian main course, a side dish, or as a pasta course,
Recipe type: Side Dish
Cuisine: Italian
Serves: 4
  • 7 ounces fresh peas, shelled
  • 10 1/2 ounces broad beans, shelled
  • 1 ounce butter
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 10 1/2 ounces Italian Arborio rice
  • 1 glass white wine (about 8 ounces)
  • 1 Quart hot vegetable stock
  • 3 Tablespoons mixed herbs, chopped, including fresh flat-leaf parsley, basil and chives
  • 1 3/4 ounces Parmesan cheese, grated
  1. Cook the peas and broad beans in a small pan of boiling salted water for 2 minutes, until just tender, then drain and refresh under cold running water.
  2. Slip the broad beans out of their skins, then set the peas and beans aside.
  3. Heat the butter in a large saucepan, then cook the onion and garlic for 3 minutes until softened. Add the risotto rice and stir to coat in the butter. Add the wine and bubble until it has evaporated.
  4. Pour in a ladle of the hot stock and simmer (do not boil) until it has been absorbed.
  5. Repeat until all the stock has been used and the rice is plump and tender.
  6. Stir in the peas and broad beans, then warm through for 1 minute. Sprinkle the herbs and Parmesan over the risotto, season, then serve immediately.
Risotto is not a fast cooking dish. Patience and fortitude are critical ingredients. The liquids must not boil, but simmer, slowly absorbing into each grain of rice, creating a plump, creamy risotto. Do not allow temptations such as raising the temperature or pouring in all the liquid at once to affect you as the results will be horrible. Done well, a risotto is a work of art for the palate.
Nutrition Information
Serving size: 1 Calories: 506 Fat: 10.9g Saturated fat: 6.1g Sugar: 9g Sodium: 1.6g


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