# Broad Bean Risotto

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A simple risotto made with rice and broad beans, finished with parsley.

Servings: 2 · Cook 30 min · Other

![AI photo: Broad Bean Risotto](https://image.fridge.menu/adaptations/aj3gfqz7/62d1b8439795f83400de9173d9e1aeb7f0bddb7fd88cc354f8b6b0c96ee32b59.jpg)

## Ingredients

- 120 g Rice
- 60 g Broad beans
- 1/2 pcs Onion
- 500 ml Vegetable stock
- 1 tbsp Parsley
- Salt — to taste
- Black pepper — to taste
- Olive oil — to taste
- 240 ml Wine

## Steps

1. Peel the broad beans, removing the thin outer skin completely.
2. Fill a pan with water, bring to the boil and cook the broad beans until soft.
3. Drain and set the broad beans aside in a bowl.
4. Prepare the vegetable stock (500 ml).
5. Finely chop half of the onion with a knife.
6. Put the chopped onion in a saucepan and fry gently until soft.
7. Add the rice and toast it for a few minutes until translucent.
8. Pour in the wine and let it evaporate completely.
9. Stir the risotto and add a ladleful of vegetable stock.
10. Let the rice absorb the stock, then keep adding it a ladleful at a time until the rice is cooked through.
11. Add the cooked broad beans and stir gently.
12. Season with salt and black pepper to taste.
13. Serve with parsley and slices of onion.

Published 2026-10-07

https://fridge.menu/en/r/risotto-with-beans-aj3gfqz7

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