Broad Bean Risotto

    1 hour

    The secret to a good risotto is to stir it regularly - that's how it becomes creamy. Serve with parmesan cheese and black pepper.

    58 people made this

    Serves: 4 

    • 500g fresh, unshelled broad beans
    • 4 cups vegetable or chicken stock
    • 60g butter, divided
    • 1 medium onion, finely chopped
    • 1 cup Arborio rice
    • 1/4 cup (65ml) white wine
    • 1/4 cup grated Parmesan cheese
    • salt to taste

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Bring a pot of salted water to a boil. Meanwhile, shell the broad beans and discard the pods. Boil the beans for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the beans and squeeze them out of their skins. Separate 3/4 of the broad beans and puree in a food processor.
    2. In a separate large saucepan bring the stock to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt half of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions.
    3. Add the rice and cook, while stirring, for 2 minutes making sure the rice is well coated with the butter. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add about a cup of the hot stock but no more. Once the stock is absorbed, add the same amount again; repeat this process, stirring regularly, until the rice is cooked through. Add extra hot water to the stock towards the end if it looks like you will need more.
    4. Once the risotto is cooked, reduce the heat and stir through the pureed broad beans, the remaining half of the butter, the rest of the favas and the cheese. Cook over a low heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

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    Reviews in English (51)


    Made this with some broad beans that a friend found in her freezer. I added the mushrooms and I think it needed in more flavour.  -  08 May 2009


    Altered ingredient amounts. Added mushrooms.  -  08 May 2009


    I feel compelled to say how wonderful this recipe is. I had not tried fava beans before, but now that I am in CA and can get them fresh at the farmers market, I decided to experiment with them. This risotto is creamy and has bright spring flavors. The fava beans are a lot of work to shell and then shell again once cooked. I tasted the cooked shell and it was tasty--I think you may be able to skip the step of shelling the cooked beans. However, the shelled favas are bright green and pretty, so it would be less attractive. This seems authentically Italian. In Italy, they cherish seasonal vegetables, and I am sure that fava bean season is worthy of celebration--this dish is a showcase for the delicate sweetness of the beans.  -  24 Apr 2003  (Review from Allrecipes USA and Canada)