I love risotto and as anyone I feel every spring I need to stop eating bread, sugar, drink less tea and wine. This recipe seems like a perfect spring dinner or lunch. Fairly light but also filling and easy to prepare. I'll try it this weekend. Bon Apetite!

Green Risotto With Broad Beans And Pecorino

Serves 6
Preparation time: 15 minutes

Cooking time: 20 minutes

* 300g broad beans, fresh or frozen, shelled
* 1 tbsp olive oil
* 25g butter
* 1 small onion, finely chopped
* 1 garlic clove, finely chopped
* 400g arborio risotto rice
* 125ml white wine
* 1.2l vegetable or chicken stock, hot
* 100g baby spinach
* 100g pecorino, grated, plus extra for serving

Bring a pan of salted water to the boil and cook the broad beans for 5-6 minutes. Drain and tip the beans into a bowl of cold water. Drain again, then pop the beans out of their skins and set aside.

2. In a heavy-bottomed pan, heat the olive oil and butter on a lowish heat. Sweat the onion for a few minutes until translucent, then add the garlic, taking care it doesn’t burn. Add the rice to the pan, giving it a good stir. Pour in the wine, and cook until it’s all been absorbed. Breathe.

3. Add the stock ladle by ladle, stirring well between each addition and topping up only when the last ladle has been absorbed. The trick to risotto is surrendering to the stirring, finding a calm in it. When the stock is used up, you’re about there; it normally takes around 20 minutes. A few minutes before this point, stir in the broad beans, spinach and pecorino.


Recipe by Sophie Dahl

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