Summer glut risotto

25 Aug

Ingredients

1 onion, finely diced
2 courgettes, grated
3 garlic cloves, grated
1 litre of veg stock, kept warm
80 g of parmesan (or a vegetarian alternative), grated, plus extra shavings to serve
50 g of pea shoots
1 drizzle of extra virgin olive oil (optional)
1 lemon zest (optional)
150 g of runner or helda beans, thinly sliced
2 tbsp of olive oil
15 g of butter
350 g of carnaroli risotto rice
250 ml of dry white wine
300 g of peas (fresh or frozen)
150 g of broad beans (fresh or frozen), podded and peeled to their bright green bean

Calories~688 kcal

Protein~23 g

Carbs~98 g

Fat~21 g

Fiber~11 g

Sugar~9 g

Calories~2,750 kcal

Protein~90 g

Carbs~390 g

Fat~85 g

Fiber~45 g

Sugar~35 g

Method

Step 1
Heat the olive oil and butter in a large heavy-based pan on a medium heat. Add the onion and courgette. Cook for 10 mins, stirring often and without browning, until everything is soft.
Step 2
Add the risotto rice and coat in the onion mix; keep stirring for 2 mins. Add the garlic and stir in.
Step 3
Add the wine, and keep stirring until it has all but evaporated.
Step 4
Add ladles of warm vegetable stock one by one, stirring constantly with each addition. Only add more once the rice has absorbed the majority of the liquid.
Step 5
Repeat until you have used nearly all the stock and the rice is al dente. This will take about 15-20 mins.
Step 6
Add all the peas and beans with the last of the stock, and cook in the rice for around 5-6 mins.
Step 7
Remove the pan from the heat. Add the grated parmesan, stir and season to taste.
Step 8
Serve between four dishes and top with parmesan shavings, pea shoots, a drizzle of extra virgin olive oil and some lemon zest, if liked.

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