Broad Bean Risotto with Mint Gremolata by Boroughchef

Ingredients

• 300g (1.5 cup) arborio rice
• 1.2l (5 cup) vegetable stock, kept warm
• 200g (1.5 cup) fresh or frozen broad beans, podded
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 100ml (1/2 cup) dry white wine
• 50g (1/2 cup) parmesan cheese, grated
• 30g (2 tbsp) unsalted butter
• 1/2 cup fresh mint leaves, finely chopped (for gremolata)
• 1 lemon, zested (for gremolata)
• 1 garlic clove, finely minced (for gremolata)
• 2 tbsp extra virgin olive oil

Instructions

1. Prepare the gremolata by mixing the chopped mint, lemon zest, and minced garlic in a small bowl; set aside.
2. Blanch the broad beans in boiling salted water for 3 minutes, drain, and remove the outer skins if desired.
3. Sauté the onion in olive oil over medium heat in a heavy-bottomed pan until soft and translucent, about 5-7 minutes.
4. Add the rice to the pan and toast for 2 minutes until the edges are translucent.
5. Deglaze the pan with white wine and cook, stirring constantly, until the liquid is fully absorbed.
6. Add the warm stock one ladle at a time, stirring frequently and waiting for each ladle to be absorbed before adding the next, for about 18-20 minutes.
7. Fold in the broad beans, butter, and parmesan once the rice is al dente and creamy
8. Remove from heat, cover, and let sit for 2 minutes before serving topped with the fresh mint gremolata.