Cabbage and Broad Bean Risotto Recipe

cabbage and broad bean

Sweet and tender new season broad beans combined with spring cabbage make this a fresh and tasty risotto.

Ingredients for Cabbage and Broad Bean Risotto:

  • 8 oz (225 g) broad beans
  • 12 oz (340 g) cabbage, shredded
  • 10 oz  (280 g) short grain rice – arborrio is best
  • 4 ozs (112 g) butter
  • A few sage leaves, chopped
  • 2 ozs grated parmesan cheese
  • Salt and pepper

Method for Cabbage and Broad Bean Risotto:

  1. Parboil the beans for 2 to 3 minutes, then drain.
  2. Put the cabbage, rice and 1 tablespoon of salt into a large pan of boiling water and simmer for 10 minutes.
  3. Add the beans and cook for a further 10 minutes.
  4. Drain and pile the mixture into a warmed serving dish.
  5. Melt the butter in a small pan with the sage and then pour over the rice and veg. Sprinkle with the parmesan cheese and a little pepper, folding gently to mix together.
  6. Serve immediately.

Serves 4.

Posted in Vegetable Recipes, Recipes using Herbs, Vegetarian Recipes, Broad Beans, Cabbage, Curries and Rice Dishes, Sage, All Recipes

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