Three-pulse risotto recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap

Nutrition per portion

Calories 500 kCal 25%
Fat 19g 27%
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  • Enjoy a taste of Italian summers – rustle up this risotto packed with healthy green vegetables


    • 150g (5oz) each of fresh peas, fresh broad beans and green beans (or whatever combination you like)
    • 30g (1oz) butter
    • 1 small bulb of fennel, or 1 onion, peeled and chopped
    • 1 clove garlic, peeled and chopped
    • 250g (8oz) arborio rice
    • ¾ ltr (1¼ pints) chicken or vegetable stock
    • Salt and freshly ground black pepper
    • 150g (5oz) soft goat's cheese, cut into thin slices
    • Chopped fresh chives or parsley


    • Bring a small pan of water to the boil and cook the peas and beans for 3-5 minutes, until just cooked. Drain, reserving the cooking water for making up the stock using stock cubes. Refresh the vegetables under cold running water. Set aside.

    • Heat the butter and fennel, or onion, in a large pan and cook gently for a few minutes. Add the garlic. Stir in the rice and cook for a couple of minutes. Add about a quarter of the stock and cook gently, stirring, until it has been absorbed. Continue adding stock until it is all used up and the rice is creamy. Season well.

    • Add pulses. Spoon risotto into dishes, add 2-3 slices of cheese per portion and sprinkle with herbs.

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