Broad beans lend a tasty bite to this creamy dish
(4 votes)
Cook: 1 Hour
Serves: 4
Price: 63p per serving
Nutritional Information
Each 506g serving contains
Energy
1629kj
360kcal
1629kj
360kcal
20%
Fat
12.7g
12.7g
Med
18%
18%
Saturates
5.1g
5.1g
Med
26%
26%
Sugars
3.0g
3.0g
Low
3%
3%
Salt
1.16g
1.16g
Med
19%
19%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
322kj/77kcal
Typical energy values per 100g:
322kj/77kcal
Ingredients
50g frozen broad beans, defrosted
2tsp rapeseed oil
3 leeks, washed and thinly sliced
200g Arborio rice
1 lemon
2tbsp finely chopped flat-leaf parsley
2tbsp Parmesan
4 eggs
2 reduced-salt vegetable stock cubes
Method
1
Take frozen broad beans, defrosted, and squeeze to break the skins and push the beans out.
2
Heat rapeseed oil in a large pan. Add leeks then cover and cook over a low heat for 10 mins.
3
Increase the heat, stir in Arborio rice and crumble in 2 reduced-salt vegetable stock cubes.
4
Add 1L boiling water, a splash at a time, stirring between each addition until the water is absorbed. Continue for 20 mins, until the rice is soft, adding the beans for the last 5 mins.
5
Remove from the heat. Stir through the juice and zest 1 lemon, 2tbsp finely chopped flat-leaf parsley and 2tbsp Parmesan, grated. Season with pepper.
6
Boil a large pan of water, reduce to a simmer, swirl with a spoon and crack in 4 eggs one at a time. Poach for 3-5 mins until the whites are just cooked.
7
Divide the risotto between 4 bowls. Top each with an egg, black pepper and more lemon zest.