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Risotto with broad beans, peas and mint

Ursula Ferrigno
Try this simple, light and flavourful risotto from Ursula Ferrigno - ideal for a vegetarian meal.

Risotto with broad beans, peas and mint

Method

1. Melt 75g of the butter in a frying pan, add the shallot and fry until golden. Add the rice and cook for a few moments to let it absorb the butter and shallot flavour.

2. Add the wine and cook until evaporated. Dissolve the saffron in a tbsp of the hot vegetable broth and add to the rice.

3. Season with freshly ground pepper. Cook for 15 minutes, adding the remaining broth a little at a time, stirring constantly with a wooden spoon.

4. Lightly mash the broad beans. Add the peas and mashed broad beans to the rice and cook for 2-3 minutes, then stir in the mint and the remaining butter.

5. Serve with freshly grated parmesan cheese.

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Serves: 4-6

Prep: 15 min
Cook: 25 min

Ingredients

Risotto with Broad Beans, peas and mint

140g unsalted Butter
3 Shallots, peeled and finely chopped
300g Vialone Nano risotto rice
120ml dry white wine
half a tsp Saffron, ground
1 litre vegetable broth
freshly ground salt and black pepper
6 tbsp Broad beans, podded
50g fresh peas
2 tbsp chopped fresh mint
grated Parmesan