Risotto primavera with broad beans

Name: risotto primavera with broad beans
Total time: 30 min
Yield: 4
Ingredients: 1 liter vegetable stock; 2 tablespoon olive oil; 350 gram risotto rice; 1 basic recipe soffritto; 200 gram deep frozen garden beans; 1 tablespoon rosemary; 50 gram Parmesan cheese

Ingredients

1 liter vegetable stock
2 tablespoon olive oil
350 gram risotto rice
1 basic recipe soffritto

200 gram deep frozen garden beans
1 tablespoon rosemary
50 gram Parmesan cheese

Directions

Bring the broth to the boil. Heat the oil and fry the rice until the grains are translucent.
Stir in the soffritto and add the stock in portions so that the rice can take up.
Meanwhile, cook the broad beans in 5-10 minutes. Remove any outer sheets (double caps).
Scoop the broad beans with the rosemary and Parmesan cheese through the risotto.