Broad Bean, Lemon and Thyme Risotto Recipe

For a super quick risotto recipe that’s full of nutrients and vegetarian friendly, give this broad bean, lemon and time recipe a go.

It cooks in 40 minutes and makes enough to serve two people, so it’s a great choice for a date night or simple week night supper.

HOW TO MAKE BROAD BEAN, LEMON AND THYME RISOTTO

Ingredients

• 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

Method

1. 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.
2. 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.
3. 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!