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This risotto is the taste of summer – lovely fresh peas and broad beans in season.
Serves 4
200g fresh peas, podded weight
200g fresh broad beans, podded weight
350g risotto rice
Salt and freshly ground pepper
Bring a pan of salted water to the boil and blanch the peas and beans in it for 2-3 minutes. Drain and set aside.
Make the basic risotto to the point of removing it from the heat.
Add the peas and broad beans and season to taste. Stir in the butter and Parmesan and serve immediately.
© Angela Hartnett |
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