Broad Bean risotto

[Scottishnewbie]

I have to tell someone and grapes are far better than family when it comes to matters of the veggie department! You might remember i had a wee trial on where i was growing some broad beans in the greenhouse?

well today, picked enough to make broad bean risotto for the four of us (and used garlic and oregano i grew too!!).

I was chuffed to bits and, of course, the risotto was the best i ever tasted......even managed to get BJ to say he liked it (and he HATES risotto!).

So all in all a good day so far and now i'm off to pick 2 cukes!

How much better does it get eh? We must be the luckiest people on the planet being able to grow our own stuff.....and loving it too!

[FionaH]

Give the recipe then!

[chrispy]

MMMMMmmmm Broad bean risotto, Im gonna try that

[Mikey]

Do you double pod your beans for this. I'm sure I was reading a recipe out of April's, woman & home today that contained a bean risotto. It looked very nice.

[Scottishnewbie]

Mike, I dont know what "double pod" means - sorry! But here's the recipe I used:
Ingredients
Serves 4 as a main dish

2 medium onions, chopped
2 cloves garlic, crushed
200g arborio (risotto) rice
250g podded broad beans
1 litre of vegetable stock (approx)
150ml white wine (if you have any open-didn't have any)
fresh oregano leaves (recipe said thyme but I didn't have any)
Butter & olive oil to fry onions in


Method
1. Take beans out of their pods and boil for about 5 mins & drain.
2. Melt the butter with the olive oil in a large, thick-bottomed pan.
3. Add the onions and garlic and stir. Cover and cook on a low heat for 5 minutes, until the onions start to turn translucent.
4. Add the risotto rice and stir it well, to gently coat each grain with the oil. Cover and cook on a low heat for 5 minutes.
6. Add the white wine and oregano leaves to the rice mixture. Turn up the heat and allow it to simmer until almost dry.
7. Add the stock about 1/4 at a time. Each time you add some, stir well and then leave to simmer, uncovered, until the liquid has almost evaporated.
8. Continue this until the rice is "al dente" - soft, but with a litte bite.

Note: You might not use all the stock - or you might need a little more water.
9. Add the broad beans. Mix well and cook for a couple of minutes.

Serve with any fresh, green salad or vegetables.......and make sure you force your family to repeat every few mouthfulls "this is great"!!!!!!

[chrispy]

flippin heck......i've just dribbled on the computer!!

[rogesse]

I think double podding is where you remove a thin skin from the outside of the actual bean - more for older beans I think?

I'm a BB virgin - never eaten or grown them until this year, so I'll definately be giving that receipe a go!

[Geo]

Do you double pod your beans for this. I'm sure I was reading a recipe out of April's, woman & home today that contained a bean risotto. It looked very nice.

I thought you was a geezer...

Geo..

[Scottishnewbie]

I think double podding is where you remove a thin skin from the outside of the actual bean - more for older beans I think?

I'm a BB virgin - never eaten or grown them until this year, so I'll definately be giving that receipe a go!

Thanks for that - in which case no I didn't double pod....too much like hard work for me!

Laura