Risotto recipe with broad beans and peas: an easy first course

Risotto with broad beans and peas is a very simple and seasonal first course. Here are the ingredients and all the steps of the recipe!

We are now in the middle of the season spring and the risotto with broad beans and peas is ideal for enhancing two of the products of this period. In addition to broad beans and peas, the risotto is also enriched with courgette flowers, perfect for giving a nice touch of color to the dish. The whole thing is rounded off with cheese seasoned: try it with Parmesan, Grana, pecorino or any other cheese of your choice.

Seven ready to get to work?

Risotto with broad beans and peas
Risotto with broad beans and peas

Preparation of risotto with broad beans and peas

  1. After shelling the broad beans and peas, boil the first ones until they are tender (a few minutes will be enough) then stop cooking in cold water and deprive them of cuticles.
  2. Now also boil the peas for a few minutes then drain them, stop cooking in cold water and keep them aside.
  3. Pour a drizzle of olive oil into the bottom of a saucepan, put on the heat, add the finely chopped onion and leave cook for 1-2 minutesthen add the rice.
  4. Toast for a few minutes, pour in the white wine and, when the alcohol has evaporated, cover with a few ladles of hot broth.
  5. After 10 minutes also add the broad beans and peas.
  6. Continue adding more hot broth if necessary, taking care to stir from time to time to prevent the rice from sticking to the bottom of the pot.
  7. At the end of cooking, turn off the heat and season with salt and pepper according to your taste and needs.
  8. Stir in the butter and grated cheese stirring vigorously remove from the pan with a spoon and serve garnishing with flakes of cheese as desired. Enjoy your meal!

If you want an even creamier (and greener) risotto blend the beans with a drizzle of oil, hot broth and some cheese to taste, then add it to the rice around the end of cooking.


The risotto prepared following this recipe can be stored in refrigerator for 1-2 days maximum and inside an airtight container.

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