Broad Bean Risotto
recipe

A delicious risotto combining protein-rich broad beans and a rich flavor profile. Perfect for lunch or dinner.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 200 g risotto rice
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 liter vegetable broth
- 150 g frozen broad beans (or fresh if available)
- 100 ml white wine (optional)
- 50 g grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
2. Add the crushed garlic and risotto rice. Cook, stirring, for about 2-3 minutes until the rice is slightly translucent.
3. Pour in the white wine and let it evaporate until nearly absorbed by the rice.
4. Add the vegetable broth one ladle at a time, stirring until the liquid is absorbed. Continue this process until the rice is al dente, about 18-20 minutes.
5. Stir in the broad beans about 5 minutes before the risotto is done. Mix well.
6. Once the risotto is ready, remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
Energy: 350 kcal
Protein: 15 g
Carbohydrates: 60 g
Fat: 8 g
Fiber: 7 g

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