Risotto with broad beans, peas and mint

Try this simple, light and flavourful risotto from Ursula Ferrigno - ideal for a vegetarian meal.
By Ursula Ferrigno
Risotto with broad beans, peas and mint
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium


Risotto with Broad Beans, peas and mint

  • 140 g unsalted butter
  • 3 shallots, peeled and finely chopped
  • 300 g vialone nano risotto rice
  • 120 ml dry white wine
  • half a tsp saffron, ground
  • 1 litre vegetable broth
  • freshly ground salt and black pepper
  • 6 tbsp broad beans, podded
  • 50 g fresh peas
  • 2 tbsp chopped mint
  • grated parmesan


1. Melt 75g of the butter in a frying pan, add the shallot and fry until golden. Add the rice and cook for a few moments to let it absorb the butter and shallot flavour.

2. Add the wine and cook until evaporated. Dissolve the saffron in a tbsp of the hot vegetable broth and add to the rice.

3. Season with freshly ground pepper. Cook for 15 minutes, adding the remaining broth a little at a time, stirring constantly with a wooden spoon.

4. Lightly mash the broad beans. Add the peas and mashed broad beans to the rice and cook for 2-3 minutes, then stir in the mint and the remaining butter.

5. Serve with freshly grated parmesan cheese.

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