Sunday, 5 July 2015

Broad bean risotto

Olive oil
Red onion
Arborio rice
White wine
Vegetable stock
Broad beans, double skinned,
Salt and pepper
Grated parmesan
Parsley oil

1. Sautee onion and celery in olive oil.
2.  Add rice and turn over in the oil.
3.  Add a splash of white wine.
4.  Add chopped courgette and broad beans.
5.  Add hot stock a ladle at a time and simmer until absorbed.
 6.  When rice is ready turn off the heat and add a handful of grated parmesan.
7.  sit for 5 minutes, and serve with extra parmesan and a drizzle of parsley oil.

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