Cabbage and Broad Bean Risotto Recipe

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.