Broad bean and saffron risotto (Janet’s risotto)

Broad bean and saffron risotto (Janet’s risotto)

Broad bean and saffron risotto (Janet’s risotto)

A once-made – by Janet hence the affectionate name, family recipe in the Season’s Eating household was a delicious broad bean risotto, served with poached salmon. Whilst this may seem like a slightly peculiar combination, it was in fact idyllic on a sunny summer afternoon.

Here in the Season’s Eatings kitchen, we have recreated this recipe, evolving it slightly to now suit our particular flavour preferences. We now make this broad bean risotto with saffron-infused stock and Caraway seeds to add colour and light flavour without over powering the beans.

If like us, you want to use frozen vegetables, make sure you get them out the freezer enough time in advance so that they are suitably defrosted ahead of cooking. The recipe below serves two greedy portions comfortably with leftovers, which is ideal for a lunch the next day.

Preparation time: 10 minutes

Cooking time: 20 – 25 minutes

Broad bean and saffron risotto (Janet’s risotto)Broad bean and saffron risotto (Janet’s risotto)

Ingredients:

  • 250g risotto rice (preferably Arborio)
  • 750ml vegetable stock (can be made using 1 stock cube and boiling water)
  • pinch of saffron (no more than about 12 strands)
  • 1 tsp Caraway seeds
  • 3 spring onions
  • 1 glass (125ml) of white wine
  • 200g broad beans
  • 100g peas
  • small handful of grated parmesan
  • small handful of toasted pine nuts

Recipe:

  1. Make up the stock with boiling water, and add the saffron into this, stirring to ensure the strands start diffusing their colour and flavour.
  2. Whilst heating some olive oil in a medium sized pan, finely slice the spring onions. Add to the oil and fry gently over a medium heat with the Caraway seeds for 2 – 3 minutes.
  3. Pour in a glass of white wine, and then replenish the glass – the chef needs to stay hydrated after all, whilst in the kitchen.
  4. Stir the rice continuously, keeping a low-medium heat, until the wine has partly absorbed and partly evaporated. Then start to add the saffron-infused stock, one ladle at a time. Stir until each portion of liquid has been absorbed before adding the next.
  5. Once you only have a couple of ladles of stock left, add it to the rice with the broad beans and peas. Stir until the liquid has absorbed.
  6. Add a small handful of grated parmesan, give one final stir to combine, then divide between the plates.
  7. Sprinkle each bowl with a few of the toasted pine nuts, and serve.
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