Broad bean, pecorino and lemon risotto

Ingredients

  • Zest of 1 lemon
  • 50g pecorino, grated (or parmesan)
  • 300g arborio rice
  • 1 oz butter
  • 200g broad beans, shelled,
  • boiled/steamed for 1 minute.
  • 1 lt vegetable or chicken stock
  • 1 onion, finely chopped
  • 1 garlic clove – finely chopped
  • 2 tbs olive oil.
  • Glass white wine

Method

In a heavy bottomed large pan, cook the onion and garlic gently in the olive oil until soft but not browned over a medium heat. Add the rice and stir until all the grains are shiny. Turn up the heat then add the wine and bubble until absorbed. Add the stock 2 ladles or so at a time – stirring each time until you can see the stock is absorbed, continue until the rice is tender but still has a little bite. If you run out of stock use water. Stir in the cooked broad beans with the butter, the lemon zest and half the cheese. Season to taste with salt and ground black pepper. Serve topped with the rest of the pecorino.

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