Broad Bean, Onion and Saffron Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Before I had tasted a real risotto, I had no idea of its wonderfully smooth creaminess and subtle texture. It relies not only on the rice, which should be the Italian arborio or similar variety, but also on a really fine homemade stock. Whenever I have made chicken stock, I make risotto. For vegetarians, a good fresh vegetable stock is also successful.