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Risotto With Broad Beans, Peas And Pea Shoots

Try and get the freshest and smallest broad beans that you can for this risotto to get that real taste of summer. If you've never tried pea shoots you're in for a treat, they taste of... well peas. They can equally well be used in a mixed salad and, as in this case, wilted at the last minute to give an even fresher taste and quite a talking point.
Serves 4


• 200g podded broad beans
• 200g podded fresh peas
• 2 tbsp olive oil
• 125g cold butter
• 1 small onion
• 350g Carnaroli or Arborio rice
• 200 ml white wine
• 1.25 liters vegetable stock, gently simmering
• 50g pea shoots (optional)
• 100g finely grated Parmesan
• Salt and freshly ground black pepper

Useful equipment:
• Large heavy based casserole
• Steamer insert
• Parmesan grater
• Salt and pepper mills
• Alligator onion cutter
• Ladle

Steam the peas and beans for 2-3 mins. Remove from heat and set aside.

Heat the oil and 30g of butter in a large heavy based casserole over a medium heat. Add the onion, stirring until soft and translucent. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine, cooking for about 3 more minutes to evaporate the alcohol.

When the wine has reduced, turn down the heat to medium and start adding the hot stock one ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed before adding the next, keeping the rice moist but not too liquid. This process of stirring and adding liquid should take slightly less than 20 minutes and result in the rice having a comfortingly creamy consistency with a slightly chalky bite to each grain.

Add the peas and broad beans and season to taste. Stir in the pea shoots if using. Add in the butter and Parmesan and allow the risotto to rest for a couple of minutes before serving.

Article courtesy of Salamander.
Salamander   has been one of Britain's leading cookshops since 1993. Their philosophy is to bring you the best kitchen equipment – quality cookware, bakeware, knives, mills and other kitchen utensils and accessories – from around the world.



  RISOTTO Recipes >>>>>   |   General Risotto Cooking Rules   |   Apple Risotto   |   Artichoke and Spinach Risotto   |   Asparagus & Scampi Risotto   |   Baked Risotto Primavera   |   Beef and Broccoli Risotto   |   Butternut Squash Risotto   |   Carrot Risotto   |   Champagne Risotto   |   Chicken Risotto   |   Cilantro Cream Risotto w/Shrimp   |   Corn Cheddar Risotto w/Shrimp   |   Crab Risotto   |   Crab Squash & Asiago Risotto   |   Cranberry Vegetable Risotto   |   Crawfish Risotto   |   Creamy Risotto   |   Creamy Risotto with Dried Plums   |   Four Cheese Risotto   |   Fresh Asparagus Risotto   |   Garlic and Corn Risotto   |   Healthy Saffron Risotto with Asparagus   |   Lemon and Chive Risotto   |   Mushroom Risotto   |   Mushroom Barley Risotto   |   Mushroom & Gorgonzola Risotto   |   Proscuitto & Green Pea Risotto   |   Pumpkin Risotto   |   Red & Green Risotto   |   Risotto Bianco (White Risotto)   |   Risotto with Broad Beans   |   Risotto Milanese   |   Risotto with Peas & Asparagus   |   Risotto with Tomatoes, Prosciutto   |   Roasted Butternut Squash Risotto   |   Roasted Sweet Potato Risotto   |   Saffron Risotto with Peas   |   Shrimp Risotto   |   Spring Onion & Herb Risotto   |   Squash & Sage Risotto   |   Sweetcorn Risotto   |   Tangy Tomato & Lemon Risotto   |   Tomato & Sausage Risotto   |   Wild Mushroom Risotto  |   Winter Squash Risotto  
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