Broad bean risotto

Broad bean risotto is a simple one pan vegetarian risotto which is perfect for busy days and midweek meals.

This recipe can easily be adapted to use whatever ingredients you have. For a vegan risotto, substitute vegan cheese or simply leave out the cheese altogether.

If you are looking for other vegetarian risotto recipes you could try this easy recipe for broccoli and blue cheese risotto.

And if you are looking for other recipe ideas for easy vegetarian weeknight meals you could try this recipe for lentil and spinach dahl, roast vegetable pesto pasta which is just the thing for summer days, vegetarian chilli con carne, a cosy dinner idea perfect for autumn and winter dinners, cauliflower and chickpea curry, another one pan meal, or ratatouille with beans.

Ingredients

• 1 red onion
• 2 slices butternut squash - about 125 grams
• 140 grams sweetcorn
• 150 grams broad beans - fresh, frozen or tinned
• 75 grams garden peas - either fresh or frozen
• 120 grams Arborio risotto rice
• A dash of olive oil
• Vegetable stock
• Grated cheese - choose a strong cheese such a vintage Cheddar

How to prepare

Chop the onion and dice the butternut squash. Soften the onion and butternut squash in the olive oil.

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.

Stir in some grated cheese just before serving. Serve immediately.

How to serve risotto

• Serve hot.
• Broad bean risotto can be served on its own.
• It also pairs well with a green leafy salad.
• A serving of sliced or shedded beetroot will also complement your risotto.

Storage instructions

• This risotto is at its best when served immediately.
• Any leftovers can be stored in the fridge until the next day and reheated. You may need to add a little extra liquid if the risotto seems to be dry.

Substitutions

1. The quantities listed in the ingredients above can easily be varied. You can add or substitute other ingredients such as mushrooms, peppers, broccoli or asparagus.
2. White wine can be used in place of around half the quantity of vegetable stock.
3. If you wish to make a vegan risotto use a vegan cheese or omit the cheese altogether.

Other easy vegetarian dishes