Broad bean risotto
Broad bean risotto is a quick and easy one pan meal and is perfect for busy days and midweek meals.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Italian
Servings 2
Calories 1335 kcal
- 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
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.
Calories: 1335kcalCarbohydrates: 110gProtein: 26gFat: 83gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 51055mgPotassium: 614mgFiber: 14gSugar: 28gVitamin A: 6966IUVitamin C: 32mgCalcium: 102mgIron: 3mg