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Broad bean & spring onion risotto

This is the perfect meal for when you're hungry, but still want fresh vegetable flavours.

Serves 1


1 tbsp olive oil
75g arborio rice
1 clove garlic
300ml stock
100g broad beans (podded weight)
2 spring onions, sliced (approx 30g)
salt & pepper to taste
20g Parmesan, grated


  1. In a medium saucepan, gently heat the oil. Add the rice and cook, stirring occasionally, until toasted. Add the garlic, stir, and cook for another minute or so.
  2. Add a splash of stock (expect the pan to sizzle!), and stir. When most of the stock has been absorbed, add more stock. Continue until all the stock is in the pan.
  3. Add the broad beans and spring onions and cook for a further 5 minutes or so, until the rice and beans are cooked to your taste.
  4. Adjust seasoning to taste.
  5. Turn off the heat, add the Parmesan, stir, and then serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Broad bean & spring onion risotto in bowl