Broccoli, Broad Bean and Mint Risotto


  • 1 medium onion, peeled and finely chopped
  • 1 tbsp extra virgin olive oil
  • 10 oz / 280 g arborio rice
  • 4 oz / 110 g small broccoli florets
  • 2½ pt / 1.45 1 simmering vegetable stock
  • 4 oz / 110 g shelled broad beans
  • 1 tbsp finely chopped parsley
  • 8 mint leaves, finely shredded
  • salt
  • freshly ground black pepper
  • 1 oz / 30 g unsalted butter
  • 2 oz / 60 g Parmesan cheese, freshly grated


Fry the onion in the olive oil in a large, heavy pan until soft and golden. Stir in the rice and broccoli, until well coated in the oil, then gradually add the simmering stock, as in the Basic Method. Continue until you have used up about half the stock. Then, with the next batch of stock, add the broad beans and parsley. Continue adding more stock and cooking it to absorption until the rice is almost tender. Stir in the mint and seasoning, and cook in more stock until the rice is cooked to your taste. Stir in the butter and Parmesan cheese, and serve immediately.


Leave out the broccoli, beans and mint, and instead use finely diced courgettes and chervil, tarragon or chives. White wine can be added towards the end instead of some of the stock.