Broad bean, pecorino and lemon risotto
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 4 shallots
- 1 clove garlic
- 2 knobs butter
- 300g arborio rice
- 1 glass white wine
- 1.5 litre vegetable stock
- 200g double podded broad beans
- 1 lemon
- 50g pecorinograted
Method
step 1
Cook 4 finely chopped shallots and 1 crushed garlic clove gently in a large knob of butter until soft.
Add 300g of arborio rice and stir until the grains are shiny. Turn up the heat then add 1 glass of white wine and bubble until absorbed.
Add 1.5 litre of vegetable stock bit by bit until the rice is tender but still has a little bite. Stir in 200g of double podded broad beans with another knob of butter, zest of ½ a lemon and 25g of grated pecorino.
Serve topped with another 25g of grated pecorino and the zest from the remaining ½ lemon.
