Broad Bean Risotto recipe...not a hit with everyone

I've never grown broad beans before and to be honest haven't eaten them that much either. They were one of the earliest things that could be planted late winter/spring so I gave them a go. It also gave me an excuse to buy two willow obelisks for my vege garden to grow them on...they look great.

Bella and I picked a heap of them this afternoon and had broad bean risotto for dinner. I love any opportunity to take things straight from the garden to cook them rather than leaving them sitting in the fridge for days!

I have to admit though that as excited as she was about risotto, she gagged when I insisted she try the board beans!
I really enjoyed the meal and just loved the incredibly vibrant green of the beans.


I made a risotto without really using a recipe...although I have included a nice easy 'no stir' one from Sabato below. I shelled, steamed and then pealed the board beans and then added them to the risotto at the end.
I was amazed at how easily they shelled after they were cooked.

Ferron No Stir Risotto

serves 4 as a main

2 cups Ferron Carnaroli or Vialone Nano risotto rice
4 cups Sabato stock, simmering (available in vegetable, beef, porcini, fish and chicken from our showroom)
1 onion or 2-3 shallots, chopped
1-2 cloves of garlic, chopped (optional)
extra virgin olive oil 
salt and pepper 
Parmigiano Reggiano or Grana Padano cheese, grated (optional)

Heat oil in a heavy-based pot and cook the onion & garlic until soft. Add the rice and stir for a couple of minutes (this is called ‘toasting’ the rice).

Add the simmering stock all at once and bring to the boil. Turn down to a simmer, add salt, cover, and cook for 15 minutes. While the risotto is cooking, prepare any other ingredients of your choice – see our suggestions below.

Once the rice has cooked, remove from heat and check the seasoning. You may want to add additional salt and pepper to your taste.

Stir in some Parmigiano Reggiano or Grana Padano if desired. The amount depends on how ‘all’onda’ (creamy) you prefer your risotto.