Last-of-the-Beans Risotto

Name: Last-of-the-Beans Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4
Ingredients: 250 g /9 oz/2 cups shelled fresh or frozen broad/fava beans; 250 g /9 oz/2 cups shelled fresh or frozen broad/fava beans; 1 tbsp chopped flat-leaf parsley leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 30 g /1 oz butter; 1 tbsp olive oil; 1 large leek, chopped; 320 g /11¼ oz/1¾ cups risotto rice; 100 ml /3½ fl oz/scant ½ cup dry white wine or extra vegetable stock; 100 ml /3½ fl oz/scant ½ cup dry white wine or extra vegetable stock; 1.2 l/40 fl oz/4¾ cups hot Vegetable Stock, or ready-made; 175 g /6 oz Dolcelatte, chopped into bite-sized chunks

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This risotto came about when I had a handful of broad/fava beans to use up and not enough to serve as a side dish. Broad/fava beans are perfect with blue cheese, especially a creamy Dolcelatte, and there’s no need for the usual addition of Parmesan as this risotto is plenty cheesy enough.

Ingredients

250 g /9 oz/2 cups shelled fresh or frozen broad/fava beans

Side dish
Gluten-free
Vegetarian

Method

Cook the broad/fava beans in a pan of boiling water for about 3 minutes until just tender. Drain and refresh under cold running water, then remove the beans from their tough outer shell and leave to one side. Discard the tough outer shells.
Meanwhile, heat the butter and oil in a large, heavy-based pan. When melted, add the leek and sauté gently for 6 minutes unti