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Broad Bean risotto

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  • Broad Bean risotto

    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!

  • #2
    Give the recipe then!
    WPC F Hobbit, Shire police

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    • #3
      MMMMMmmmm Broad bean risotto, Im gonna try that
      Last edited by chrispy; 18-05-2009, 12:06 PM.

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      • #4
        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'm only here cos I got on the wrong bus.

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        • #5
          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"!!!!!!

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          • #6
            flippin heck......i've just dribbled on the computer!!

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            • #7
              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!

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              • #8
                Originally posted by Mikeywills View Post
                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..

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                • #9
                  Originally posted by rogesse View Post
                  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

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