Broad Bean, Pea and Mint Risotto

So, last night ended up as a 'can't be bothered, lets get something out the freezer' kinda night. Fortunately, I often cook double the amount I need so I can freeze the leftovers for just such an occasion!

This time it was a Broad Bean, Pean and Mint Risotto I had made a couple of months ago with fresh broad beans and peas from my veg box.Obviously frozen risotto needs a bit of work before its edible again but a couple of extra ladles of water soon loosened it up into a more risotto like consistency. Obviously, the rice is never going to be quite the same as freshly cooked risotto but those little bursting pods of sweetness you get from the peas and broad beans are just gorgeous! The only thing I need to remember next time is a little more salt (always taste before hand - I need to tattoo that on my forehead!!).

I used to think I hated broad beans. A hang up from a childhood stomach bug after a meal including broad beans that put me off for years. Honestly, the things we decide when we're young can really colour later life unless we keep trying new things. I'm sure that is true for more than just food but lets keep with the important stuff! Anyway, I had never before tried young broad beans still in their pods before I cooked this risotto the first time. They are just amazing with no bitterness - just all sweetness. So good I forgot to take pictures before eating it all as quickly as possible! Sorry!!

Anyway, after that rambling piece of writing, here's the recipe I have adapted from a few different cookbooks...

1oz butter
1 onion, chopped
1 garlic clove, finely chopped
300g risotto rice (I use arborio)
100g baby broad beans, fresh or frozen
100g peas, fresh or frozen
1l hot vegetable stock
120g soft cheese
2tbsp fresh mint, chopped
Freshly ground black pepper
Paremsan to serve

Heat the butter in a large frying pan with a dash of olive oil to keep it from burning.
Add the onion and garlic and fry on a low heat for 2 minutes or until it is beginning to soften.
Add the rice and stir until the rice is well coated in the butter.
Add the peas and beans and stir well.
Add the stock a ladle at a time, over a moderate heat, stirring well after each addition and allowing the rice to absorb the liquid before adding more.
Continue until the rice is cooked through. This should take 15 to 20 minutes and you may need slightly more or less liquid.
Stir in the soft cheese and mint and remove from the heat.
Season with black pepper and, if necessary, salt, and stir again.
Serve with grated parmesan.

Tip: If you are using older broad beans, simmer them in water for a couple of minutes and pop them from their skins before adding them to the risotto.

Bye for now,
Natz