This risotto has a sweet, perfumy, anise-like flavor. The broad beans add a delightful crunch
1 onion, diced
350g risotto rice
150ml dry white wine
1.2 litre hot vegetable stock
2 small handfuls of broad beans
1 small fennel bulb, trimmed and quartered
½ medium courgette, chopped
Few sprigs of fresh thyme
55g butter (for adding to the risotto at the end of cooking), plus three or four knobs for frying
55g grated Parmesan cheese
Gently fry the onion in a little olive oil and butter until soft.
Add the rice, coat in the oil and cook for 2 minutes. Pour in the wine and simmer for 5-10 minutes until reduced, then add the thyme leaves.
Add a ladle at a time of hot stock to the rice, allowing the liquid to absorb before adding the next ladle. Save a ladle or two of stock for the broad beans.
Meanwhile sauté the fennel in a pan until golden, using a glug of olive oil and butter, then add the courgettes and cook for 3-4 minutes.
Blanch the broad beans in the remaining vegetable stock for 3-5 minutes, or until cooked.
Add the fennel, courgettes and beans to the risotto. Season well and mix in the butter and Parmesan.
Recipe by Jody Spencer
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