Broad Bean, Courgette And Pea Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat the olive oil and sauté the onion and garlic until softened.
• STEP 2.Add the arborio rice and stir to coat in the oil.
• STEP 3.Gradually add the vegetable broth, stirring constantly, until the rice is cooked and creamy.
• STEP 4.Stir in the broad beans, courgette, and peas, and cook for a few more minutes until the vegetables are tender.
• STEP 5.Remove from heat and stir in the Parmesan cheese.
• STEP 6.Serve the Broad Bean, Courgette And Pea Risotto hot, garnished with fresh herbs if desired.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a saucepan over low heat, stirring occasionally.
• Serve the risotto as a main course with a side of salad or crusty bread, or as a side dish with grilled chicken or fish.