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Cindy Newell
Risotto primavera with broad beans
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Ingredients
Directions
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Bring the broth to the boil. Heat the oil and fry the rice until the grains are translucent.
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Stir in the soffritto and add the stock in portions so that the rice can take up.
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Meanwhile, cook the broad beans in 5-10 minutes. Remove any outer sheets (double caps).
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Scoop the broad beans with the rosemary and Parmesan cheese through the risotto.
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Nutrition
660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g
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