2 ½ouncesbroad beans(75g) blanched and peeled broad beans *see step1
½poundzucchini(250g) courgettes
2tablespoonsolive oil
1teaspoonbutter
2shallotsfinely diced
1clovegarlicminced
½teaspoondried thymeor oregano
¾cuprisotto rice150g
⅓cupdry white wine75ml
3 ¼cupsvegetable stock750g (enusure it’s hot)
Freshly ground black pepper
¼cupgrated parmesan cheese20g (or vegetarian alternative), plus extra to serve.
Instructions
Prepare the broad beans:
Add the broad beans to a pot of salted water, and boil for 5 minutes or until tender. Drain, run under cold water and drain again.
Remove the broad beans from their tough grey shells by ripping a hole and popping the bright green broad beans out. Discard the tough shells.
For the risotto:
Chop the zucchini/courgettes into ½ inch cubes.
Heat the oil and butter in a large pot over a medium heat, then add the shallots and courgettes and fry, stirring often, for 3 minutes. Stir in the garlic and thyme and cook for a further minute.
Stir in the rice and cook, stirring, for 3 minutes.
Add the white wine and let it sizzle for a few minutes and evaporate a little.
Stir in a ladelful of the hot vegetable stock and stir for a few minutes until it’s absorbed. Continue, a ladelful at a time and stirring constantly, until all of the stock is absorbed and the risotto is thick - about 25 minutes.
Stir in the shelled broad beans and parmesan and heat through for a minute or so. Taste and season with a little pepper if desired.
Serve topped with more parmesan cheese.
Notes
Risotto is a dish that requires your full attention to stir continually, so make sure you're clear of distractions for at least 30 minutes. Try listening to a podcast while you stir!The white wine adds a lovely acidity to the dish, but if you don't have any on hand or do not prefer using alcohol, feel free to omit it and use a little of the vegetable stock.It's important to use a good quality vegetable stock for the best flavor. You also want to make sure it's hot before adding it to the dish so it absorbs into the rice quickly.Don't forget to season! A little ground black pepper goes a long way in enhancing the flavors of this dish.