Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Broad Bean, Lemon & Mint Risotto
Summer eating at its tastiest, this creamy risotto stars seasonal English broad beans popped out of ther pods and cooked till just tender. They're paired with peppery watercress and tender courgettes, so you'll enjoy a trio of greens rippled through this simple dish.
Ingredients
- 1 onion
- 1 courgette
- 2 garlic cloves
- 1 lemon
- 2 tsp vegetable bouillon powder
- 200g risotto rice
- 500g broad beans in the pod
- 1 tbsp nutritional yeast
- 100g watercress
- A handful of mint
- 25g flaked almonds
Prep: 15 mins | Cook: 35-40 mins
Method
1. Peel and finely chop the onion. Peel and coarsely grate or finely chop the courgette. Warm a medium pan over a medium heat. Add ½ tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper and fry, stirring often, for 5-6 mins till the veg start to soften and look glossy.
2. While the veg fry, fill and boil your kettle. Peel and crush or grate the garlic. Finely grate the zest from the lemon. Tip the bouillon powder into a heatproof jug, then stir in 800ml hot water to dissolve it.
3. Stir the garlic and lemon zest into the veg in the pan. Add the rice to the pan and cook, stirring, for 3-4 mins till the rice starts to look a little translucent around the edge.
4. Add a splash of stock to the pan – around 100ml – and cook, stirring often, for 3-4 mins till the stock has been absorbed. Repeat till you have 150ml stock left in the jug. You don’t have to stir the risotto constantly, just every few mins. It should take around 20-25 mins to cook and stir in most of the stock.
5. While the risotto cooks, pop the broad beans out of their pods into a bowl. Roughly chop the watercress, discarding any really thick, woody sprigs.
6. When you have 150ml veg stock left, add the broad beans to the risotto with the nutritional yeast and 3/4 of the watercress. Pour in the last of the stock. Stir well to mix, then simmer for 3-4 mins till the risotto has absorbed most of the stock. The rice should be tender and the risotto still a little soupy. Take off the heat.
7. Pick and finely slice the mint leaves. Add half of the mint to the risotto. Squeeze a little juice from the zested lemon into the risotto. Stir well to mix, taste and add a pinch more salt and pepper or a squeeze more lemon juice, if needed.
8. Spoon the risotto into two warm bowls. Top with the remaining watercress, mint leaves and the flaked almonds. Serve straight away.
9. How To Prep Your Broad Beans
Podding beans is a favourite pastime at Abel & Cole during the summer. To pod them, trim the end off, then run your thumbnail down the pod to unzip it. Scoop out the beans. At this time of year, broad beans are quite tender, so you don’t need to pop them out of their grey skins. If you would prefer to, pod the beans and bring a pan of water to the boil. Add the beans to the boiling water and simmer for 2-3 mins. Drain, rinse under cold water then squeeze one end of the bean till it pops out of the skin. Do this over a bowl to catch the beans.
Podding beans is a favourite pastime at Abel & Cole during the summer. To pod them, trim the end off, then run your thumbnail down the pod to unzip it. Scoop out the beans. At this time of year, broad beans are quite tender, so you don’t need to pop them out of their grey skins. If you would prefer to, pod the beans and bring a pan of water to the boil. Add the beans to the boiling water and simmer for 2-3 mins. Drain, rinse under cold water then squeeze one end of the bean till it pops out of the skin. Do this over a bowl to catch the beans.
You'll need to log in to leave a rating & comment