Risotto of broad beans and green beans

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July 4, 2016 by dgarnett2013

Risotto of broad beans and green beans: DG, inspired by River Cafe Green Book. 


Serves 2 – 4

  • 1 kg (or however many you’ve got) fresh broad beans
  • Handful of French beans or similar, chopped into 3cm pieces
  • 1 bunch spring onions
  • 2 – 3 sticks celery
  • 200g unsalted butter, softened
  • 3 tabs chopped fresh flat-leaf parsley
  • Noilly Prat Vermouth
  • 1.75 litres chicken stock
  • 1 bunch spring onions
  • 300g risotto rice
  • 100g Parmesan
  • Salt and pepper

Pd the broad beans. Blanch them in a pan of boiling, unsalted water and cook for 2 – 4 mins, then drain using a slotted spoon. Pod any beans that are on the large size.

Add 25g of the butter, the parsley and salt and pepper. Put half of this into the food processor and pulse – chop.

Return to the whole beans.

Add salt to the boiling water and blanch the green beans for 2 mins until just tender.Add them to the broad beans and pulsed broad bean mixture.

Dice the celery and spring onions.

Heat the stock and check for seasoning.

Melt half the remaining butter in a large, thick bottomed saucepan and  gently fry the celery and spring onion until soft and beginning to colour.

Add the rice, and stir quickly until each grain is well coated with the butter and vegetable mixture.

Add the vermouth, cook and stir until almost absorbed, then start to add the hot stock ladleful by ladleful. Turn the heat to low and stir constantly, only adding more stock when the risotto has absorbed the previous ladleful.

Continue to cook the risotto until the rice has become al dente. This takes about 20 minutes.

Finally, stir on the broad beans and green beans etc. Add the remaining butter and stir in grated Parmesan. Add a little extra parsley.

Serve immediately.

Veg picked from the allotment. Roses picked from the garden.

rosesjune20162 rosesjune20161

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