Lemon and Pecorino Risotto with Broad Beans
A creamy risotto where tender broad beans meet salty pecorino and bright lemon zest. Perfect as a starter or light main.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyMedium
- Servings6
This risotto highlights broad beans, a humble yet nutrient-packed legume that deserves more attention. The combination of salty pecorino and zesty lemon lifts the dish, making it feel special without being complicated.
Slowly stirring the rice and adding broth bit by bit creates the signature creamy texture. The double-podded broad beans add a delicate sweetness and a pop of green, while the pecorino brings depth. Serve with extra cheese and lemon zest on top for a bright finish.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Finely chop the shallots and crush the garlic clove.
- In a large saucepan, melt one knob of butter over medium heat. Add the shallots and garlic and cook gently until soft and translucent, about 5 minutes.
- Add the arborio rice and stir for 1-2 minutes until the grains are shiny and well coated.
- Turn up the heat to medium-high, pour in the white wine, and stir until the wine is mostly absorbed.
- Reduce the heat to medium-low. Add the vegetable stock one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue for about 18-20 minutes, until the rice is tender but still has a slight bite (al dente).
- While the risotto cooks, if using fresh broad beans, blanch them in boiling water for 2 minutes, then drain and slip off the outer skins (double podding). If using frozen double-podded beans, thaw them.
- When the rice is ready, remove the pan from the heat. Stir in the double-podded broad beans, the remaining knob of butter, the zest of half the lemon, and 25g of grated pecorino. Mix well until the butter and cheese melt and the risotto becomes creamy.
- Serve immediately, topped with the remaining 25g of grated pecorino and the zest from the remaining half lemon.
💡 Tips
- For the best texture, use a good quality vegetable stock and keep it warm in a saucepan while adding it to the risotto.
- If you can't find double-podded broad beans, blanch fresh ones and remove the skins – it's worth the extra effort.
- Pecorino is salty, so taste before adding extra salt.
Inspired by a recipe from Olive Magazine