Broad bean risotto
Broad bean risotto is a quick and easy one pan meal and is perfect for busy days and midweek meals.
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.
Nutrition
Calories: 1335kcalCarbohydrates: 110gProtein: 26gFat: 83gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 51055mgPotassium: 614mgFiber: 14gSugar: 28gVitamin A: 6966IUVitamin C: 32mgCalcium: 102mgIron: 3mg
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