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Broad Bean, Courgette and Pea Risotto

Risotto with all the green garden goodness! This broad bean risotto is delicious and easy to make on a midweek night and packs a whole bunch of fresh, seasonal flavours from the garden.

 

I’m always on the look-out for different mid-week dinners to try! This year is the first year that I can harvest some natural goodness from our own garden, and just recently I’ve grown broad beans and couldn’t wait to turn them into a delicious dish! 

What you need for this risotto:

  • 2 tsp olive oil
  • 1 yellow onion, medium-size, diced
  • 1/4 tsp salt
  • 4 cloves garlic, minced
  • 50ml vegan friendly white wine
  • 200g risotto rice (I used Carnaroli)
  • 100g fresh broad beans (weighed as just the beans, not with the pods)
  • 500ml vegetable stock
  • 130g green peas
  • 1 courgette (roughly 200g), shredded
  • 100-150ml soya milk
  • 2 tbsp nutritional yeast
  • 2 tbsp dried dill
  • juice of 1/2 lemon
  • salt and pepper to taste

Broad beans in themselves are very versatile and can be used in a variety of dishes and delicious dips. I’ve chosen to turn them into a delicious green risotto, filled with all the seasonal goodness the garden gives, including garden peas and courgette. 

For the smooth and creamy texture in this risotto, I’ve shredded the courgette – it’s an easy way to ‘sneak’ it into the recipe. As you can tell from the images, it’s hardly visible, but I promise you: an entire courgette is in this dish!

The flavours of the greens work just wonderfully with the aroma of the white wine added to the recipe as well as the dill, so all in all this dish is well rounded in terms of texture and flavour. Finishing off the dish, I like to add a dash of fresh lemon juice for some acidity, which is a wonderful way to finalise this dish before serving it up. 

Anyways, I hope you enjoy this recipe and don’t forget to tag me on social @romylondonuk if you happen to try it for yourself! 

 

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Broad Bean, Courgette and Pea Risotto

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Category: Risotto
  • Method: Stovetop
  • Cuisine: British
  • Diet: Vegan

Description

This green risotto is a fantastic mid-week meal, filled with all the veg-goodness the garden has to offer!


Ingredients

Scale
  • 2 tsp olive oil
  • 1 yellow onion, medium-size, diced
  • 1/4 tsp salt
  • 4 cloves garlic, minced
  • 50ml vegan friendly white wine
  • 200g risotto rice (I used Carnaroli)
  • 100g fresh broad beans (weighed as just the beans, not with the pods)
  • 500ml vegetable stock
  • 130g green peas
  • 1 courgette (roughly 200g), shredded
  • 100150ml soya milk
  • 2 tbsp nutritional yeast
  • 2 tbsp dried dill
  • juice of 1/2 lemon
  • salt and pepper to taste

Instructions

  1. Start with a large non-stick skillet and heat the olive oil over medium heat. Add in the diced onion and sprinkle in the salt. Cook for 3-4 minutes or until the onion become translucent.
  2. Add the garlic to the pan and cook for 1 minute until fragrant.
  3. Pour the vegan white wine into the pan to deglaze, cook for 1-2 minutes whilst stirring and once the majority of the liquid has evaporated, add in the risotto rice and broad beans.
  4. Cook for 2 minutes whilst stirring to lightly toast the rice and then add about 1/5 of the vegetable stock. Continuously stir whilst cooking for 20-30 minutes and continue to add more vegetable stock to the pan every time it becomes dry again. Add the stock in small amounts and only add more when the liquid has been soaked up.
  5. Stir in the green peas and courgette and cook for 5 more minutes, then pour in the plant milk until the risotto is creamy to your liking. Sprinkle in the nutritional yeast and dill, then remove the risotto from the heat.
  6. Lastly, stir in the fresh lemon juice and season to taste with salt and pepper.
  7. Serve the risotto right away and garnish with fresh dill. Enjoy!

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