Recipe: Broad Bean Risotto

Monday, 07 September 2009 10:20

Serves: 4

Prep time: 15 mins

Cook time: 25 mins

From: Amaretto, Apple Cake and Artichokes by Anna Del Conte

Music                     

Björk - Medúlla

Ingredients

450g broad beans, shelled

3 tablespoons olive oil

1 onion, peeled and finely chopped

2 cloves garlic, peeled & chopped

500g risotto rice

1.7 litres hot vegetable stock (or chicken stock if you like)

1 tablespoon fresh thyme sprigs

Salt & Pepper

Fresh parmesan shavings

Preparation

Gently heat the 2 tbs oil in a saucepan. Cook the onion until softened but don’t let the bugger brown. Add broad beans & garlic and cook for about two more minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, a ladle at a time. Make sure all the liquid is absorbed before adding more - stir all the time. 20–25 minutes later you should have no liquid left. Add half the thyme with the last ladle of liquid. Season with salt and pepper to taste. Serve immediately on warmed plates and sprinkle with the last of the thyme and shavings of parmesan. Slices of ciabatta make a nice accompaniment.