Broadbean & Pea Risotto Recipe

Quorum Park Wildlife Walk

Broad Bean & Pea Risotto Recipe

Our broad beans thrive at the allotment, growing from seed both in autumn and spring. You’ll find the best harvest in June.

Our peas are found in the Spring planter and start appearing from late May / Early June but have been know to take their time if Spring weather conditions aren’t great.

Here is a dish we love to enjoy each summer. Your biggest challenge will be getting the peas home without eating them straight from the pod! Vegetarians might want to substitute the parmesan for a veggie friendly cheese option.

Savour the Summer: Broad Bean and Pea White Wine Risotto

Enjoy this creamy risotto, where the freshness of broad beans and peas is beautifully complemented by the tang of lemon and the richness of Parmesan. It's a celebration of the summer harvest in every bite!

Introduction

Embrace the vibrant flavours of summer with a delightful risotto featuring the freshest produce from Quorum Park allotments. This broad bean and pea risotto, infused with white wine, showcases the best of seasonal eating, bringing a taste of sunshine to your table. Perfect for a light dinner or an elegant lunch, this dish is sure to impress.

Ingredients

200g broad beans, shelled

150g fresh peas, shelled

300g Arborio rice

1 onion, finely chopped

2 garlic cloves, minced

125ml dry white wine

1 litre vegetable stock

50g Parmesan cheese, grated

2 tbsp olive oil

25g butter

Salt and black pepper, to taste

Zest of 1 lemon

Fresh mint leaves, to garnish

Methodology

1. Prepare the Vegetables:

Blanch the broad beans in boiling water for 3 minutes. Drain and refresh in cold water. Remove the outer skins to reveal the bright green beans.

Repeat the blanching process with the peas, but for only 2 minutes.

2. Cook the Risotto:

Heat the olive oil and butter in a large pan over medium heat. Add the onion and garlic, cooking gently until soft and translucent.

Stir in the Arborio rice, ensuring each grain is coated in the oil and butter. Cook for 2 minutes until the rice becomes slightly translucent.

3. Add the Wine and Stock:

Pour in the white wine, stirring continuously until fully absorbed by the rice.

Gradually add the vegetable stock, one ladle at a time. Allow each addition to be absorbed before adding the next, stirring frequently. This should take about 18-20 minutes.