Photo: Sorin Gheorghita
Risotto with peas & broad beans
9 ingredients
10 min + 25 min
Serves 4
openrecipes
Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto
Estimated Nutrition (whole recipe, rough)
668
Calories
20g
Protein
33g
Fat
68g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 100g cold butter , diced
- 1 small onion or 2 shallots, chopped
- 175g risotto rice
- 100ml white wine
- 600ml hot vegetable stock
- 50g parmesan , finely grated
- 200g fresh peas , podded (about 1kg/2lb 4oz unpodded weight)
- 200g broad beans , podded (about 1kg/2lb 4oz unpodded weight)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes