How To Make Risotto with Peas & Broad Beans
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 cup shelled broad beans
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
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In a large pot, heat the vegetable broth over medium heat and keep it simmering.
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In a separate pan, melt the butter and sauté the onion and garlic until translucent.
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Add the Arborio rice to the pan and stir it around until all the grains are coated in the butter.
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Begin adding the simmering vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
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Continue adding broth and stirring for about 20 minutes, until the rice is al dente.
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Stir in the peas and broad beans and cook for an additional 5 minutes, until heated through.
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Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
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Let the risotto rest for a few minutes before serving.
Nutrition
- Calories : 340kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 16mg
- Sodium : 978mg
- Total Carbohydrates : 59g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 10g
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