Broad Bean Risotto

Broad Bean Risotto

Silky smooth yet brimming with goodness, this broad bean risotto celebrates the very best of spring’s green bounty. Beyond its creamy, comforting texture, it’s also packed with nutrients—broad beans, for example, are an excellent plant-based source of protein and fibre, while the medley of peas, asparagus, and runner beans brings a variety of vitamins and minerals to every bite.  

The secret to a perfectly glossy risotto? A gentle heat, a steady stream of warm stock, and patient stirring—an almost meditative process that coaxes out the rice’s natural starch. Finished off with tangy feta and a drizzle of mint-infused oil, this dish strikes the perfect balance between nourishing and indulgent, making it an ideal centrepiece for a bright springtime supper.  

 

  • Prep time

    30 min

  • Total time

    10 min

  • Serving

    4 persons

  • Calories

    520 kCal

  • What you need:

    • 250g/10oz broad beans  
    • 50g/2oz butter (divided)  
    • 3 tbsp olive oil (divided)  
    • 1 tbsp chopped fresh mint  
    • 1 onion, finely chopped  
    • 2 garlic cloves, crushed  
    • 3–4 sprigs fresh thyme  
    • 1 strip lemon zest  
    • 1 bay leaf  
    • 150g/5oz Arborio rice  
    • 150ml/5oz dry white wine  
    • 750ml/1 pint 7fl oz hot vegetable stock  
    • 100g/3½oz peas  
    • 1 bunch asparagus, trimmed and cut into short pieces  
    • 100g/3½oz runner beans, de-stringed and cut into thin strips  
    • 100g/3½oz feta, crumbled  
    • Sea salt & freshly ground black pepper  
    • Parmesan (optional, for serving)  

  • How to do it:

    1. Prep the broad beans: Boil for 1 minute, then drain and cool. Remove the outer skins and set aside.   
    2. Make the mint oil: Mix 2 tbsp olive oil with the chopped mint and set aside.   
    3. Sauté the base: Melt 25g (1oz) butter with the remaining 1 tbsp olive oil in a large pan. Gently fry the onion and garlic for about 5 minutes until soft but not coloured.   
    4. Add the rice: Stir in the thyme, lemon zest, bay leaf, and Arborio rice. Cook for a few seconds until the grains look glossy.   
    5. Add wine and stock: Pour in the wine and let it reduce by half. Add the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Cook for about 15 minutes, or until the rice is nearly tender.   
    6. Prepare the runner beans: Meanwhile, boil the runner beans for about 3 minutes. Drain, then toss with a small knob of butter and a pinch of black pepper.   
    7. Finish the risotto: Remove the thyme and zest. Stir in the broad beans, peas, asparagus, and any remaining stock. Cook for another 3 minutes. Stir in the feta and season to taste.   
    8. To serve: Stir in the remaining butter. Spoon the risotto into bowls, drizzle with the mint oil, top with the runner beans, and sprinkle with Parmesan if desired. 
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