Spring Risotto | Pea, Edamame and Baby Broad Bean Risotto

Nothing says Spring like green vegetables – such as asparagus, peas, broad beans, fresh herbs. Ottolenghi makes salads from only green items, and they are divine. They truly belong to Spring – green is Spring’s colour.

Despite the heat this Spring I was craving risotto, so  it had to be one to celebrate the season. As luck would have it, I had some home grown broad beans and some peas in the freezer. The risotto is made in the usual way – no variations or neat tricks here. Just stirring for 18 mins for a perfect dish.

Similar recipes include Broccolini Risotto, Sea Spaghetti, Cucumber and Edamame Salad, Brussels Sprouts Risotto, Beetroot Risotto, and Tomato Risotto.

Browse all of our Risotto recipes and all Italian dishes. Or explore our Late Spring collection of recipes.

Spring Risotto with Peas, Edamame and Baby Broad Beans

2 Tblspn olive oil
25g butter
2 Tblspn finely chopped onion
0.33 cup peas (fresh or frozen)
0.33 cup edamame beans (fresh or frozen)
0.33 cup young tender broad beans (fresh or frozen)
300g risotto rice (about 2 cups) – Carnaroli, Vialone Nano or Arborio
5 cups water or very light vegetable stock, simmering
50g parmesan, freshly grated
sea salt and freshly ground black pepper

Heat the oil and butter in a heavy based pan and add the onion. Saute until translucent.

Add the peas, edamame and broad beans and cook over a medium heat for 1 – 2 mins, stirring continually. Add the rice and stir to coat with the oil and mix with the peas and beans. Stir for 2 mins until you hear a crackling sound.

Add a ladle of the simmering water and stir until it is absorbed. Add more liquid and continue this process until the rice is cooked al dente – generally 18 mins. Taste the rice – it should be firm to the bite. If it is not quite cooked, continue the process for another 2 – 3 mins.

Remove from the heat and add the parmesan cheese and season with salt and pepper. Stir, cover and rest for 2 mins before serving.

recipe notes and alternatives
If using frozen vegetables, you might prefer to add them to the rice about half way or 2/3 of the way through the cooking process. This will allow them to defrost without cooking them too much.

You an add some beans and/or asparagus to the risotto as well.

I do like a splash of white wine on the rice before adding the first ladle of stock. A little dry vermouth can be used instead. But if you don’t have either, use a tspn or 2 of mirim with the same amount of rice wine vinegar. Wine or vermouth gives the best flavour but you can omit or use the mirim- rice vinegar trick.

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