Broad Beans & Red Pepper Risotto


Longing for spring (and the winter has not started yet …) and to gratify my daughter, who just loves “stuck” risotto. A bag of frozen broad beans to use and voilà… a vegchef risotto!

(serves 4)
400 gr of rice
1 / 2 onion
200 gr of broad beans (I used the frozen ones, but you can use the dried)
1 leek
2 liters of vegetable broth
1 handful of red pepper
vegan parmesan cheese
extra virgin olive oil

Cut the leek into slices (using a lot of its green part) and fry it in a little e.v.o. oil. Add the beans, sprinkle with a little vegetable broth and let it cook over moderate heat for about 20 minutes. Then, thinly slice the ​​onion, brown it in a little e.v.o. oil in a pot, add the rice and toast it for about 5 minutes. The rice must be transparent. Now, add leeks and beans, that in the meantime will have kept cooking. Stir gently and start adding the vegetable broth, until it’s done (about 20 minutes). Just 5 minutes before the end of cooking, add a handful of pink pepper, and salt to taste. Once done, turn the heat off and add a generous sprinkling of vegan parmesan cheese, stirring. Enjoy your meal!

I recently found out that my no-stick pan for pasta is fabulous for risotto, especially to toast it. A great satisfaction after years of “mushy” risottos… Forgive me this note of pride.

Chef: Donatella B from VeganBlog

  1. EleonoraNW3 28 November 2011 at 18:12

    This is really interesting, I cannot imagine its taste… I’ll try it asap 🙂

  2. acorn 1 December 2011 at 06:09

    Ths is a great idea I think… so elegant I have to say! I want to try it, alsolutely…. maybe with barley to make it even more interesting.

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