Broad Bean and Mushroom Risotto

Serves 3-4


  • Olive oil
  • 1 onion, peeled and chopped finely
  • 200g risotto rice
  • 1 glass white wine
  • 1 ltr hot vegetable stock – keep this hot in a pan as you cook
  • 600g broad beans (weight in pods), shelled
  • 250g mushrooms, sliced
  • 1 tablespoon fresh rosemary or thyme
  • Parmesan, shaved


Gently heat a glug of oil in a saucepan over a medium heat. Fry the mushrooms until they’ve lost
their liquid and are starting to get brown and glossy. Pop them to one side. Add a little more oil to
the pan and cook the onion until it is softened and translucent. Return the mushrooms to the pan.

Stir in the rice and cook till the grains have become translucent and glossy. Add the wine and let
the rice absorb it. Turn the heat down to medium low. Set a timer for 20 minutes and start feeding
in the stock, little by little, stirring and letting the rice absorb it before you add more. Add the
broad beans halfway through cooking.

Add most of the herbs with the last ladle of stock. Check the rice is just cooked with a little ‘bite’
remaining. Season with salt and pepper to taste. Take the pan off the heat, cover and let stand for a
few mins. Serve the risotto hot, on warmed plates, topped with the last of the herbs and shavings
of Parmesan.