Risotto with broad beans, peas and lettuce

RISOTTO RECIPE WITH BROAD BEANS AND PEAS

La spring It's the right season to push the boundaries of risotto combined with vegetables. And to experiment with this recipe, which is very non-wasteful, with the peas Fresh beans and salad. Here are the ingredients, for four people, and the preparation.

ALSO READ: The recipe for a delicious lemon risotto, a summery dish.

Ingredients

• 280g of Vialone Nano rice
• Shallot
• 1 clove of garlic and 1 glass of white wine
• 150g of fresh, shelled broad beans
• 150g of shelled peas
• 1 small lettuce
• 1,5 dl of vegetable broth and a few sprigs of parsley
• 50g grated Pecorino Romano cheese
• Extra virgin olive oil, salt and pepper

Preparation

• Scald the lettuce in the broth, then drain and chop. Then blend it into a cream with the pecorino and 1 tablespoon of oil.
• Fry the shallot and finely chopped garlic with 2 tablespoons of oil, add the peas and broad beans. Let it cook for a few minutes. Then, season with salt and add a splash of white wine.
• Add the rice, toast it and continue cooking with the broth. When the risotto is al dente, turn off the heat and stir in the lettuce cream.
• Serve the rice  with a handful of pepper and finely chopped parsley.

THREE RECIPES WITH PEAS:

• Cuttlefish with peas: the recipe for an extraordinary dish
• Creamy pea soup, the recipe with ricotta. Add a few marjoram leaves.
• Pea hummus: the recipe for making it with parsley and lemon juice