![Broad bean risotto](https://veggieideas.co.uk/wp-content/uploads/2022/08/DSC02405.jpg)
Broad bean risotto is a simple one pan vegetarian risotto which is perfect for busy days and midweek meals. This risotto recipe can easily be adapted to use whatever ingredients you have, although I have tried various risotto ingredients over the years, and this recipe remains my favourite. For a vegan version, substitute vegan cheese or simply leave out the cheese altogether.
Ingredients
- 1 red onion
- 2 slices butternut squash (125g approx)
- 1 small tin sweetcorn
- 150g broad beans, fresh, frozen or tinned
- 75g garden peas
- 120g Arborio risotto rice
- Dash of olive oil
- Vegetable stock
- Grated Parmesan
![Ingredients for broad bean risotto](https://veggieideas.co.uk/wp-content/uploads/2020/04/DSC02398-1024x731.jpeg)
How to make broad bean risotto
Chop the onion and dice the butternut squash. Soften the onion and butternut squash in the olive oil.
![](https://veggieideas.co.uk/wp-content/uploads/2020/07/DSC06385-1024x768.jpeg)
Add the rice and sufficient vegetable stock (or white wine) to cover, and stir. Add the sweetcorn (including any liquid from the tin), broad beans and peas and a little more vegetable stock/wine, and stir. Continue to stir until the rice is cooked, adding small amounts of vegetable stock/wine as necessary (avoid adding too much liquid at a time). This should take around 30 minutes.
![](https://veggieideas.co.uk/wp-content/uploads/2020/07/DSC06388-1024x767.jpeg)
Stir in some grated Parmesan just before serving. Serve immediately.
Tips
- The risotto can be served on its own but I find that green salad and cooked beetroot make perfect accompaniments to this dish.
- The quantities listed in the ingredients above are simply a guide and can be varied. Also, try adding or substituting other ingredients such as mushrooms, peppers, broccoli or asparagus.
- Extra mature Cheddar cheese can be used in place of Parmesan if you prefer.
- White wine can be used in place of around half the quantity of vegetable stock.
- If you wish to make a vegan risotto simply use a vegan cheese or omit the cheese altogether.
![Broccoli and blue cheese risotto](https://veggieideas.co.uk/wp-content/uploads/2022/02/DSC05599-1024x1024.jpg)
You may also like to try broccoli and blue cheese risotto, another easy to make one pan rice dish.
![Broad bean risotto](https://veggieideas.co.uk/wp-content/uploads/2022/08/DSC02405-300x300.jpg)
Broad bean risotto
Ingredients
- 1 red onion
- 125 g butternut squash
- 1 tin sweetcorn
- 150 g broad beans
- 75 g garden peas
- 120 g Arborio risotto rice
- 1 tablespoon olive oil
- 600 ml vegetable stock approx
- 1 tablespoon Parmesan
Instructions
- Chop the onion and dice the butternut squash.
- Heat the olive oil in a large saucepan and then cook the onion and butternut squash for a few minutes.
- Add the rice and sufficient vegetable stock to cover, and stir.
- Add the sweetcorn, broad beans and peas and a little more vegetable stock and stir.
- Cook over a low heat, stirring regularly, until the rice is cooked (around 30 minutes), adding more stock if needed.
- Stir in some Parmesan just before serving.
- Serve immediately.
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