Recette - Risotto vert aux fèves et petits pois

Recipe - Broad bean risotto

Preparation time: 1 hour
Number of servings: 6

Shopping list:

• 2 cups of arborio rice
• 1 and 1/2 glasses of white wine
• 1 liter of broth
• 2 shallots
• 6 garlic cloves
• 1 zucchini
• 400 g cooked and peeled broad beans
• 1 cup frozen green peas
• 2 bunches of parsley
• 4 tablespoons of butter, 1 tablespoon of oil
• salt and pepper
• ½ cup of grated parmesan


1. Chop the garlic, cut the onion into strips and the zucchini into half slices.

2. Heat the oil in a cast iron pot. Put the onion and garlic in, 1 minute later add the dry rice. After 2 minutes, pour in the wine and wait for the rice to absorb it, stirring constantly. Then pour in 1/2 cup of broth and when it begins to be absorbed, add the frozen zucchini and peas.

3. Gradually add the remaining broth, about ½ cup, each time waiting for the rice to absorb the poured portion and mixing everything together. Cook until the rice is cooked al dente. The whole process should take around 35-45 minutes.

4. Meanwhile, in another saucepan, cook the beans until tender. Drain it and peel it.

5. At the end of cooking, in the rice add finely chopped parsley and turn off the plate.

6. Add the peeled beans, 4 tablespoons of butter and 3 tablespoons of parmesan. Mix.

7. Serve on plates and sprinkle with the remaining parmesan.

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