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Broad Bean and Pea Risotto


Fresh broad beans and garden peas make a bright, green risotto perfect for early spring meals.

Ingredients:

  • 150g broad beans, shelled
  • 150g peas
  • 200g arborio rice
  • 1 onion, chopped
  • 700ml vegetable stock
  • 2 tbsp butter
  • 50g parmesan
  • Salt and pepper

Method:

Sauté onion in butter, add rice, stir. Gradually add stock, stirring until absorbed. Add peas and beans halfway. Stir in parmesan and serve.

Cooking time: 35-40 minutes

Storage: Refrigerate for 2 days; best eaten fresh.

Image of Broad Bean and Pea Risotto

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