This easy vegetarian recipe for broad bean, lemon and thyme risotto is an unusual but beautiful combination
- 1 onion, finely chopped
- good knob of butter
- 2 garlic cloves, crushed
- around 750ml (1½pts) vegetable stock
- 150g (5oz) risotto rice (see page 178)
- 125ml (4½fl oz) dry white wine
- 250g (9oz) broad beans, blanched and podded
- grated zest 2 lemons and juice of 1
- 2tbsp thyme leaves
- 2tbsp roughly chopped flat leaf parsley
- 75g (3oz) fresh Parmesan, grated
Gently fry the onion in a little butter until soft but not browned. Add the garlic and cook for a minute. Bring the stock to the boil in a separate pan, then leave on a gentle simmer.
Add the rice to the onion with a pinch of salt, stir well then add the white wine. Bring to the boil, simmer, then slowly add the hot stock, a ladleful at a time, adding more once the first batch has been absorbed. You must keep stirring with a wooden spoon, as the stirring action releases the starch from the rice and gives that wonderful creaminess to a good risotto. It will take around 20 minutes. You want the rice to retain a bit of bite to it.
Now add the broad beans, lemon zest and juice, thyme and parsley. Stir well. Leave the rice to stand for 2 to 3 minutes with a knob of butter. Finally, add the Parmesan and serve. Risotto waits for no one!