Broad bean risotto
Broad bean risotto is a simple one pan vegetarian risotto which is perfect for busy days and midweek meals.
Ingredients
- 1 red onion
- 125 grams butternut squash
- 140 grams sweetcorn
- 150 grams broad beans
- 75 grams garden peas
- 120 grams Arborio risotto rice
- 1 tablespoon olive oil
- 600 ml vegetable stock approx
- 1 tablespoon Vintage Cheddar cheese
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 the cheese just before serving.
- Serve immediately.
Notes
How to serve
- 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.
- 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.
Nutrition
Calories: 1422kcalCarbohydrates: 125gProtein: 30gFat: 86gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 51061mgPotassium: 767mgFiber: 16gSugar: 31gVitamin A: 7203IUVitamin C: 36mgCalcium: 136mgIron: 3mg
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